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