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    You are in: Home / Recipes / Clapshot Chicken Casserole Recipe
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    Clapshot Chicken Casserole

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 35 mins

    30 mins

    1 hrs 5 mins

    Mille®'s Note:

    Almost makes me wish that cold weather would set in! This recipe is from the Orkney Islands.

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    Ingredients:

    Servings:

    Units: US | Metric

    For the Sauce and Chicken

    For the Clapshot

    • 1 lb rutabaga, peeled and cut into ¾ inch cubes
    • 1 lb carrot, peeled and cut into ¾ inch chunks
    • 1 lb potato, peeled and cut into ¾ inch cubes
    • 3 tablespoons melted unsalted butter, divided
    • salt & freshly ground black pepper, to taste
    • 2 ounces coarse freshly made breadcrumbs

    Directions:

    1. 1
      ---To Brown The Chicken---.
    2. 2
      In a 6-quart Dutch oven or casserole over moderate heat, heat the butter.
    3. 3
      Add the onion and cook, uncovered, for about 3 to 4 minutes or until tender.
    4. 4
      Push the onions to the edges of the pan and add the chicken, skin side down.
    5. 5
      Cook, turning frequently, for 3 to 4 minutes or until the chicken has stiffened and is slightly colored.
    6. 6
      Cover and cook over very low heat, turning once, for about 10 minutes or until the chicken is partially cooked.
    7. 7
      Remove the chicken to a plate and reserve for later.
    8. 8
      ---To Make The Sauce and Cook The Chicken---.
    9. 9
      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.
    10. 10
      Add 12 fluid ounces of the broth and whisk as it comes to a boil.
    11. 11
      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).
    12. 12
      Return the dark meat (thighs and drumsticks) to the casserole, and simmer over moderate heat, uncovered, for 5 minutes.
    13. 13
      Turn the chicken over and add the breast meat and wings to the casserole.
    14. 14
      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.
    15. 15
      Preheat the oven to 475°F.
    16. 16
      Add the roast beef and parsley to the chicken and transfer it and the sauce to a 9 x 13-inch baking pan.
    17. 17
      ---To Make The Clapshot---.
    18. 18
      In a 4-quart saucepan, boil the rutabaga cubes for 5 minutes.
    19. 19
      Add the carrots and potatoes and boil for 10 to 15 minutes longer or until cooked through.
    20. 20
      Drain and toss with 1 tablespoon of the melted butter and season with salt and black pepper to taste.
    21. 21
      Top the chicken with this clapshot, then sprinkle the fresh breadcrumbs and melted butter onto the clapshot.
    22. 22
      ---The Finale---.
    23. 23
      Put the chicken and clapshot in the oven and bake for 5 minutes or until the breadcrumbs are brown and the sauce is bubbly.

    Ratings & Reviews:

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    Nutritional Facts for Clapshot Chicken Casserole

    Serving Size: 1 (436 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 539.0
     
    Calories from Fat 303
    56%
    Total Fat 33.6 g
    51%
    Saturated Fat 16.7 g
    83%
    Cholesterol 120.3 mg
    40%
    Sodium 225.8 mg
    9%
    Total Carbohydrate 39.7 g
    13%
    Dietary Fiber 6.6 g
    26%
    Sugars 9.9 g
    39%
    Protein 21.1 g
    42%

    The following items or measurements are not included:

    roast beef

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