Chicken Stovies With Clapshot
Instructions:
- FOR THE SAUCE AND THE CHICKEN
- 4 Tablespoon Unsalted butter
- 1 Onion cut into 3/4−inch dice
- 1 Whole frying chicken; cut into 8 pieces
- 3 Tablespoon Flour
- 1−1/2 Cup To 2 cups chicken broth
- 1/2 Cup Heavy cream; optional
- 1 Cup Diced (1/2−inch) baked or cooked smoked ham (8 ounces)
- 1/2 Cup Finely chopped flat leaf parsley
- FOR THE CLAPSHOT
- 1 Pound Rutabaga; peeled and cut into 3/4−inch cubes
- 2 White turnips; peeled and cut into 3/4−inch cubes (1/2 pound)
- 4 Small All−purpose potatoes; peeled and cut into 3/4−inch cubes (1 pound)
- 1 Tablespoon Butter + 2 tablespoons melted butter
- Salt and freshly ground black pepper
- 1 Cup Coarsely made fresh bread crumbs*; (2 ounces)
- * 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.