Clay Pot Chicken

Total Time:
2 hr 45 min
Prep:
30 min
Cook:
2 hr 15 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 1 (3-pound) frying chicken, giblets removed and reserved
  • 1 tablespoon olive oil
  • 12 small onions, peeled
  • 3 garlic cloves, peeled
  • 6 sprigs parsley, plus extra for garnish
  • 1/4 pound proscuitto, small dice
  • 2 whole bay leaves
  • 3 large tomatoes, peeled, seeded and chopped
  • 1/2 cup dry white wine
  • 1/3 cup tawny or ruby Port
  • 2 tablespoons brandy
  • 1 tablespoon Dijon mustard
  • Freshly ground pepper
Directions
  • Preheat an oven to 350 degrees F. Rub the chicken all over with the oil, and loosely stuff the cavity with 3 onions, 1 garlic clove and 1 sprig of parsley. Set aside. On the bottom of a 3-quart terra-cotta jug or deep heavy casserole, spread half the proscuitto, 2 sprigs parsley, 4 onions, 1 garlic clove, 1 bay leaf and all of the giblets. Place the chicken head-first in the pot, or breast-side up in a casserole. Scatter the remaining onions, garlic, 3 sprigs parsley, proscuitto and bay leaf around and on top of the chicken. In a small bowl, combine the tomatoes, wine, Port, brandy, mustard, and pepper, and pour over the chicken. Cover the pot or casserole and bake for 1 1/2-2 hours, or until chicken is cooked through.

  • Remove pot from the oven, and carefully remove the onions and reserve. Drain the liquid from the pot into a large skillet. Lift out the chicken and transfer to a roasting pan fitted with a rack.

  • Use a slotted spoon to lift out the giblets from the pot, along with any remaining whole onions and add them to the reserved onions.

  • Set the skillet of liquid over high heat, bring to a boil, reduce to a simmer and cook for 10 minutes, or until liquid is reduced by half, stirring often. Preheat a broiler. Place the chicken under the broiler for 3 to 4 minutes, or until browned. To serve, cut the chicken into pieces and arrange on a large platter. Scatter the onions and giblets around the chicken, and spoon some of the warm sauce over the top. Garnish with parsley sprigs and pass extra sauce.


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2.0 1
Not very good. Lot's of flavor went into the pot but not a lot of flavor in the chicken. item not reviewed by moderator and published

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