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Rappie Pie

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

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
Main Dish
Preparation Time: 
30 Minutes
Cook Time: 
200 Minutes
Ready In: 
230 Minutes

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Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1011 Calories from Fat 416

% Daily Value*

Total Fat 46 g71.2%

Saturated Fat 14.6 g73.2%

Trans Fat 0 g

Cholesterol 264 mg88%

Sodium 334.4 mg13.9%

Total Carbohydrates 65 g21.6%

Dietary Fiber 8.4 g33.4%

Sugars 6.8 g

Protein 84 g167.7%

Vitamin A 10.1% Vitamin C 111%

Calcium 10.3% Iron 30.8%

*Based on a 2000 Calorie diet

Rappie Pie Recipe