| 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.
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