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Rappie Pie
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Prep Time: 60 minutes
Cook Time: 125 minutes
Total Time: 185 minutes
Nova Scotia's classic Rappie Pie: Grated potato and chicken dish with savory broth for a delicious meal.
Ingredients:
2tablespoons margarine
2onions, chopped
4quarts chicken broth
4pounds boneless, skinless chicken breasts
10pounds potatoes, peeled and diced
2tablespoons salt
1tablespoongroundblack pepper
Instructions:
Preheat your oven to a toasty 400 degrees F (200 degrees C) and generously grease a 10x14x2-inch baking pan.
In a skillet over medium heat, melt margarine and sauté onion until softened and translucent, for about 5 minutes. Lower heat to low and continue to cook until onion is very tender and richly browned, approximately 40 more minutes.
In a large pot, bring chicken broth to a boil. Add chicken breasts, reduce heat, and simmer for about 20 minutes until chicken is cooked through. Remove pot from heat and transfer chicken breasts to a plate using a slotted spoon. Reserve the broth for later use.
Juice the potatoes in an electric juicer. Transfer the dry potato flesh to a bowl and discard the juice. Mix in salt and pepper, then gradually stir in enough reserved broth until the mixture resembles oatmeal. Set aside any remaining broth.
Evenly spread half of the potato mixture in the pan. Place the cooked chicken breast evenly on top of the potatoes and scatter the caramelized onions over the chicken. Finally, spread the remaining potato mixture over the onions and chicken to cover.
Bake in the preheated oven for 1 hour until golden brown. Reheat chicken broth and pour over individual servings to taste.