Try this Chicken Stovies with Clapshot recipe, or contribute your own.

Still searching for what to cook ?

Name: Chicken Stovies with Clapshot
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 Onion cut into 3/4-inch dice; ; cooked smoked ham; ; (8 ounces); 1 c Diced; (1/2-inch) baked or; 1 1/2 c To 2 cups chicken broth; 3 tb Flour; 1/2 c Heavy cream; optional; 4 tb Unsalted butter; 1 Whole frying chicken; cut; 1/2 c Finely chopped flat leaf

Find the most delicious recipes here

INGREDIENTS

1 Onion cut into 3/4-inch dice
; cooked smoked ham
; (8 ounces)
1 c Diced; (1/2-inch) baked or
1 1/2 c To 2 cups chicken broth
3 tb Flour
1/2 c Heavy cream; optional
4 tb Unsalted butter
1 Whole frying chicken; cut
1/2 c Finely chopped flat leaf

Servings

INSTRUCTIONS

MMMMM----------------------FOR THE CLAPSHOT--------------------------- 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) * 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 dont 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. 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.

NOTES

Alert editor

Chicken Stovies with Clapshot

1 Onion cut into 3/4-inch dice
 ; cooked smoked ham
 ; (8 ounces)
1 c Diced; (1/2-inch) baked or
1 1/2 c To 2 cups chicken broth
3 tb Flour
1/2 c Heavy cream; optional
4 tb Unsalted butter
1 Whole frying chicken; cut
1/2 c Finely chopped flat leaf

MMMMM----------------------FOR THE CLAPSHOT---------------------------      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)   * 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 dont 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.        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.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (369g)
Recipe Makes: 1 servings

Calories: 2546
Calories from Fat: 2490 (98%)

Amt Per Serving		% DV

	Total Fat 276.7g	369 %
	Saturated Fat 175.1g	876 %
	Monounsaturated Fat 71.7g
	Polyunsanturated Fat 10.5g
Cholesterol 732.7mg		225 %
Sodium 38.1mg		1 %
Potassium 111.9mg		3 %
Total Carbohydrate 21.7g		6 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 20.9g
Protein 5.8g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 2546

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe

Date	Notes
		Jot your own private notes with BigOven Pro

What would you serve with this? Link in another recipe.

What to make this weekend

Keep an eye out for original recipes from the BigOven Kitchen every week! SEE MORE >>

MORE IDEAS

Clapshot

by allrecipesrecipes

REVIEW THIS RECIPE

REVIEWS

There are no reviews yet. Be the first!