| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Dutch |
Burt, Wolf |
1 |
servings |
INGREDIENTS
| 4 |
tb |
Unsalted butter |
| 1 |
|
Onion cut into 3/4-inch dice |
| 1 |
|
Whole frying chicken; cut into 8 pieces |
| 3 |
tb |
Flour |
| 1 1/2 |
c |
To 2 cups chicken broth |
| 1/2 |
c |
Heavy cream; optional |
| 1 |
c |
Diced; (1/2-inch) baked or |
|
|
; cooked smoked ham |
|
|
; (8 ounces) |
| 1/2 |
c |
Finely chopped flat leaf parsley |
| 1 |
lb |
Rutabaga; peeled and cut into |
|
|
; 3/4-inch cubes |
| 2 |
|
White turnips; peeled and cut into |
|
|
; 3/4-inch cubes (1/2 |
|
|
; pound) |
| 4 |
sm |
All-purpose potatoes; peeled and cut into |
|
|
; 3/4-inch cubes (1 |
|
|
; pound) |
| 1 |
tb |
Butter + 2 tablespoons melted butter |
|
|
Salt and freshly ground black pepper |
| 1 |
c |
Coarsely made fresh bread crumbs*; (2 ounces) |
INSTRUCTIONS
FOR THE SAUCE AND THE CHICKE
FOR THE CLAPSHOT
* To make fresh bread crumbs, remove the crusts of a good quality
white or sourdough bread and process the slices in a food processor
until you have coarse fresh bread crumbs
TO BROWN THE CHICKEN: In a 6-quart dutch oven or casserole over
moderate heat, heat the butter. Add the onion and cook, uncovered,
for about 3 to 4 minutes or until tender. Push the onions to the
edges of the pan and add the chicken, skin side down. Cook, turning
frequently, for 3 to 4 minutes or until the chicken has stiffened and
is slightly colored. Cover and cook over very low heat, turning once,
for about 10 minutes or until the chicken is partially cooked. Remove
the chicken to a plate and reserve for later.
TO MAKE THE SAUCE AND COOK THE CHICKEN: Stir the flour into the fat
and onions and cook, stirring for a minute or two to cook out the raw
flour taste. Add 11/2 cups of the broth and whisk as it comes to a
boil. Simmer, over low heat for 5 minutes, then add the cream, if
used, (if you don't add the cream, add 1/2 cup more of the chicken
broth). Return the dark meat (thighs and drumsticks) to the
casserole, and simmer over moderate heat, uncovered, for 5 minutes.
Turn the chicken over and add the breast meat and wings to the
casserole. Cook on one side for 5 minutes, turn the chicken pieces
over and cook for another 5 minutes or until the chicken is cooked
through.
Preheat the oven to 475° F. Add the ham and parsley to the chicken and
transfer it and the sauce to a 9 x 13-inch baking pan.
TO MAKE THE CLAPSHOT: In a 4-quart saucepan boil the rutabaga cubes
for 5 minutes. Add the turnips and potatoes and boil for 10 to 15
minutes longer or until cooked through. Drain and toss with 1
tablespoon of butter and season with salt and black pepper to taste.
Top the chicken with this "clapshot," then sprinkle the fresh bread
crumbs and melted butter onto the clapshot.
TO FINISH THE DISH: Put the chicken and clapshot in the oven and bake
for 5 minutes or until the bread crumbs are brown and the sauce is
bubbly.
Converted by MC_Buster.
Per serving: 1451 Calories (kcal); 92g Total Fat; (55% calories from
fat); 21g Protein; 146g Carbohydrate; 287mg Cholesterol; 172mg Sodium
Food Exchanges: 9 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0
Fruit; 18 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“You’re never too old for God”