Chicken Stovies With Clapshot
=== 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.