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Rappie Pie

chef.tim.lee's picture
Ingredients
  Stewing chicken 5 Pound
  Onions 2 Large (Peeled)
  Potatoes 6 Large
  Butter/Margarine 2 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Wash cleaned chicken and pat dry.
Place in a deep pot with 1 onion and boiling salted water to cover.
Simmer, covered, for 1 1/2 to 2 hours, or until chicken is tender.
Remove skin and bone from chicken and cut meat into slices.
Boil stock down to make about 1 1/2 cups.
Peel potatoes and grate them.
Place potatoes on a double thickness of cheesecloth and squeeze out all the liquid.
Chop the second onion coarsely.
In shallow baking dish place layers of grated potato and chicken, sprinkling each with salt, pepper, and chopped onion, ending with a layer of potato.
Pour in the reduced stock.
Dot with butter.
Bake in preheated moderate oven (350°F.) for about 1 1/2 hours, or until potatoes are crisply brown on top.
Makes 6 servings.

Recipe Summary

Difficulty Level: 
Bit Difficult
Course: 
Main Dish
Method: 
Baked
Dish: 
Pie
Ingredient: 
Chicken
Preparation Time: 
30 Minutes
Cook Time: 
200 Minutes
Ready In: 
0 Minutes
Servings: 
6

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