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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

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

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	4	tablespoons	unsalted	342.0	15.714	10.686	28.8
onion	1		cut	64.0	14.944	1.76	0.16
frying chicken	1		cut	50.4333	0.0	11.22	0.2833
flour	3	tablespoons		108.4275	23.7385	1.7627	0.4207
chicken broth	12 -16	fluid	low sodium	-	-	-	-
heavy cream	4	fluid		-	-	-	-
roast beef	1	cup	diced	-	-	-	-
flat leaf parsley	1/2	cup	chopped	50.4333	0.0	11.22	0.2833
rutabaga	1	lb	peeled cut	167.8294	39.0997	4.8988	0.7257
carrot	1		peeled cut	52.48	12.2624	1.1904	0.3072
potato	1		peeled cut	-	-	-	-
butter	3	tablespoons	melted unsalted divided	342.0	15.714	10.686	28.8
salt black pepper			ground	50.4333	0.0	11.22	0.2833
breadcrumb	2	ounces	coarse	50.4333	0.0	11.22	0.2833

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.