—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—.
In the same Dutch oven or casserole, stir the flour into the fat and onions and cook, stirring for a minute or two to cook out the raw flour taste.
Add 12 fluid ounces 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 4 fluid ounces 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 roast beef 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 carrots and potatoes and boil for 10 to 15 minutes longer or until cooked through.
Drain and toss with 1 tablespoon of the melted butter and season with salt and black pepper to taste.
Top the chicken with this clapshot, then sprinkle the fresh breadcrumbs and melted butter onto the clapshot.
—The Finale—.
Put the chicken and clapshot in the oven and bake for 5 minutes or until the breadcrumbs are brown and the sauce is bubbly.
Ingredients:
4 tablespoons unsalted butter
1 onions, cut into 3/4 inch dice
1 whole frying chickens, cut into 8 pieces
3 tablespoons flour
12 -16 fluid ounces low sodium chicken broth
4 fluid ounces heavy cream, optional
1 cup diced roast beef
1/2 cup finely chopped flat leaf parsley
1 lb rutabagas, peeled and cut into 3/4 inch cubes
1 lb carrots, peeled and cut into 3/4 inch chunks
1 lb potatoes, peeled and cut into 3/4 inch cubes
3 tablespoons melted unsalted butter, divided
salt & freshly ground black pepper, to taste
2 ounces coarse freshly made breadcrumbs
Steps/Methods:
—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—.
In the same Dutch oven or casserole, stir the flour into the fat and onions and cook, stirring for a minute or two to cook out the raw flour taste.
Add 12 fluid ounces 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 4 fluid ounces 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 roast beef 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 carrots and potatoes and boil for 10 to 15 minutes longer or until cooked through.
Drain and toss with 1 tablespoon of the melted butter and season with salt and black pepper to taste.
Top the chicken with this clapshot, then sprinkle the fresh breadcrumbs and melted butter onto the clapshot.
—The Finale—.
Put the chicken and clapshot in the oven and bake for 5 minutes or until the breadcrumbs are brown and the sauce is bubbly.
