Rappie pie — an Acadian Canadian classic of grated potato baked with shredded chicken and deeply caramelised onions until golden. Hearty, rich and unlike anything else.
- 2 tbs Butter
- 2 chopped Onions
- 4 qt Chicken Stock
- 1.5kg Chicken Breast
- 4kg Potatoes
- 2 tbs Salt
- 1tbsp Black Pepper
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Preparation
- Preheat the oven to 400°F (200°C). Grease a 10x14x2-inch baking pan.
- Heat the butter in a skillet over medium heat and stir in the onion. Cook and stir until softened and translucent, about 5 minutes, then reduce the heat to low and continue cooking and stirring until very tender and dark brown, about 40 minutes more.
- Bring the chicken broth to the boil in a large pot, stir in the chicken breasts, reduce the heat, and simmer until no longer pink in the centre, about 20 minutes. Remove from the heat, lift the chicken out to a plate with a slotted spoon, and reserve the broth.
- Juice the potatoes with an electric juicer, placing the dry potato flesh in a bowl and discarding the juice. Stir the salt and pepper into the potatoes, then stir in enough reserved broth to make the mixture the consistency of oatmeal, setting the remaining broth aside.
- Spread half the potato mixture evenly into the prepared pan. Lay the cooked chicken evenly over the potatoes, then scatter the caramelised onion over the chicken. Spread the remaining potato mixture over the top to cover.
- Bake in the preheated oven until golden brown, about 1 hour. Reheat the reserved chicken broth and pour over individual servings as desired.
