Clay Pot Chicken Recipe French Recipe Recipe For Shrimp

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CHICKEN CLAY POT



Chicken Clay Pot image

Provided by Charles Phan

Categories     Soup/Stew     Chicken     Ginger     Braise     Hot Pepper     Winter     Soy Sauce

Yield Makes 4 servings

Number Of Ingredients 17

1/2 pound chicken breast, cut into 3/4-inch cubes
1/2 pound chicken thigh meat, cut into 3/4-inch cubes
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons soy sauce
2 teaspoons dark soy sauce
1/4 cup water
2 tablespoons white vinegar
1 teaspoon lemon juice
1 teaspoon white sugar
1 1/2 ounces "brown candy" sugar (found in most Asian grocery stores), broken into smaller pieces or 1/4 cup lightly packed dark brown sugar
3 tablespoons fish sauce
1 or 2 Thai chiles, minced
1 clove garlic, minced
1 tablespoon fresh ginger, peeled and sliced into thin strips
Garnish: Two to three sprigs of cilantro

Steps:

  • Place the chicken cubes in a large bowl and add garlic powder, salt, and black pepper. Cover and place in refrigerator. Combine the soy sauce, dark soy sauce, water, white vinegar, lemon juice, and sugar in a bowl and set aside.
  • Heat a 4-quart saucepot or clay pot over low heat. Add brown candy pieces or brown sugar and melt slowly over medium heat, stirring frequently to avoid sticking and burning. When sugar comes to a slow boil, carefully add fish sauce. Add the soy sauce mixture, Thai chile, garlic, and ginger. Add chicken to the liquid and cook, stirring occasionally, until chicken is tender, about 8 minutes.

CLAY POT CHICKEN



Clay Pot Chicken image

Provided by Food Network

Categories     main-dish

Time 2h45m

Yield 4 to 6 servings

Number Of Ingredients 13

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 prosciutto, 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

Steps:

  • 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 prosciutto, 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, prosciutto 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.

FRENCH CHICKEN IN A POT (AMERICA'S TEST KITCHEN)



French Chicken in a Pot (America's Test Kitchen) image

Roasting a whole chicken in a covered pot is a classic French technique where the meat turns out juicy, intensely flavourful, and especially tender and also creates a rich jus top serve with the chicken. This recipe is from America's Test Kitchen and was published in "Cook's Illustrated Magazine" (Jan. 2008). The cooking times in the recipe are for a 4 1/2- to 5-pound bird. A 3 1/2- to 4 1/2-pound chicken will take about an hour to cook, and a 5- to 6-pound bird will take close to 2 hours. If you choose not to serve the skin with the chicken, simply remove it before carving. The amount of jus will vary depending on the size of the chicken; season it with about 1/4 teaspoon lemon juice for every 1/4 cup.

Provided by blucoat

Categories     Whole Chicken

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 10

1 (4 1/2-5 lb) whole roasting chickens, giblets removed and discarded, wings tucked under back
2 teaspoons kosher salt (use 1/2 the salt for a kosher chicken) or 1 teaspoon table salt (use 1/2 the salt for a kosher chicken)
1/4 teaspoon ground black pepper
1 tablespoon olive oil
1 small onion, chopped medium (about 1/2 cup)
1 small celery rib, chopped medium (about 1/4 cup)
6 medium garlic cloves, peeled and trimmed
1 bay leaf
1 medium fresh rosemary sprig (optional)
1/2-1 teaspoon lemon juice

Steps:

  • Adjust oven rack to lowest position and heat oven to 250 degrees. Pat chicken dry with paper towels and season with salt and pepper.
  • Heat oil in large (5- to 8-quart) Dutch oven over medium heat until just smoking. Add chicken breast-side down; scatter onion, celery, garlic, bay leaf, and rosemary (if using) around chicken. Cook until breast is lightly browned, about 5 minutes. Using a wooden spoon inserted into cavity of bird, flip chicken breast-side up and cook until chicken and vegetables are well browned, 6 to 8 minutes.
  • Remove Dutch oven from heat; place large sheet of foil over pot and cover tightly with lid. Transfer pot to oven and cook until instant-read thermometer registers 160 degrees when inserted in thickest part of breast and 175 degrees in thickest part of thigh, 80 to 110 minutes.
  • Transfer chicken to carving board, tent with foil, and rest 20 minutes. Meanwhile, strain chicken juices from pot through fine-mesh strainer into fat separator, pressing on solids to extract liquid; discard solids (you should have about 3/4 cup juices). Allow liquid to settle 5 minutes, then pour into saucepan and set over low heat.
  • Carve chicken, adding any accumulated juices to saucepan. Stir lemon juice into jus to taste. Serve chicken, passing jus at table.

Nutrition Facts : Calories 1148, Fat 84.4, SaturatedFat 23.6, Cholesterol 372.9, Sodium 1224.3, Carbohydrate 3.4, Fiber 0.5, Sugar 0.9, Protein 88.1

SPICY CREAMY COCONUT CLAY POT CHICKEN



Spicy Creamy Coconut Clay Pot Chicken image

This was my first attempt at glazed clay pot cooking, although this recipe could easily be adapted for crackpot or conventional cooking. I've adapted the recipe from one I found on Asian Recipes Online. We were delighted with the result! Of course, fresh is always best, but, if you're in a hurry you can use bottled ingredients or herbs 'in a tube'. I did and the result was still wonderful.

Provided by Kookaburra

Categories     Stew

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 16

1 kg boneless skinless chicken thighs
2 garlic cloves, crushed or 2 teaspoons bottled minced garlic
1 onion, finely chopped
3 teaspoons bottled minced lemongrass (or 5cm fresh)
1 tablespoon freshly grated ginger or 1 tablespoon bottled minced ginger
1 teaspoon bottled minced chili (or more to taste) or 1 teaspoon sambal oelek (or more to taste)
1 cm cube shrimp paste or 1 tablespoon fish sauce
1 tablespoon vegetable oil
3 tablespoons shredded coconut (not desiccated) (optional)
300 ml coconut milk
100 ml coconut cream
300 ml chicken stock
1 lime, finely grated rind and juice
1 tablespoon brown sugar
1 tablespoon rice vinegar or 1 tablespoon white wine vinegar
1 bunch fresh coriander (to garnish) or 1 teaspoon bottled minced coriander

Steps:

  • If using a glazed clay pot, soak for 15 minutes in water before using - do not preheat oven.
  • If cooking conventionally, pre-heat oven to 180°C.
  • Chop chicken into large chunks, about 6cm (2 1/2") square.
  • In a small bowl, combine garlic, onion, lemon grass, ginger, chili, shrimp paste (if using) and oil - mix well being sure to break up shrimp paste.
  • If using shredded coconut, dry fry over medium heat in a large frying pan, tossing frequently until light brown - be careful not to let it burn.
  • Add onion mixture to the pan and fry for about 30 seconds until aromatic.
  • Add chicken pieces and fry briefly for 3-4 minutes until lightly browned.
  • Add coconut milk (reserve coconut cream for later), lime zest, brown sugar, vinegar and fish sauce (if using instead of shrimp paste).
  • Transfer contents of frying pan to soaked clay pot (or to crock pot or oven-proof casserole dish).
  • For clay pot, place into a cold oven, set temperature to 180°C and, when oven reaches set temperature, cook for 60 minutes.
  • For conventional cooking, place boiling contents of frypan in ovenproof casserole, cover with a lid and place in pre-heated oven for approx 40 minutes.
  • For crock pot, place boiling contents of frypan in crock pot and cook for 4-6 hours.
  • At the end of cooking time, remove lid, stir in coconut cream and 1 heaped teaspoon bottled minced coriander (if using).
  • Cook, uncovered, for a further 10 minutes for sauce to thicken slightly (do not expect a thick sauce).
  • Remove from oven and stir in the juice of HALF the lime (or to taste).
  • Taste and add a little salt if necessary.
  • Serve over steamed jasmine rice and garnish with coriander leaves.

Nutrition Facts : Calories 653.3, Fat 35.5, SaturatedFat 22.4, Cholesterol 210, Sodium 354.8, Carbohydrate 30.8, Fiber 1.3, Sugar 21.9, Protein 53.7

VIETNAMESE CLAY POT CHICKEN RECIPE - (4.1/5)



Vietnamese Clay Pot Chicken Recipe - (4.1/5) image

Provided by polloazul

Number Of Ingredients 13

2 pounds chicken thighs or legs, skin-on
1/4 cup soy sauce
1 1/2 cups water
2 tablespoons white vinegar
1 tablespoon fish sauce
1 teaspoon lemon juice
2 tablespoons peanut or vegetable oil
1/2 cup dark brown sugar
1 medium onion, diced
2 bird's eye chilis or other small red peppers, minced
2 cloves garlic, minced
2 tablespoons fresh ginger, peeled and minced
Cilantro springs for garnish (optional)

Steps:

  • Blot the chicken with paper towels to remove excess moisture. Combine the soy sauce, water, white vinegar, fish sauce, and lemon juice in a bowl and set aside. Heat the oil in a wok or large skillet over medium-high heat. Working in batches, carefully place the chicken thighs in the wok skin-side down and sear for about 5 minutes, until the skin is golden brown. Transfer to a plate and set aside. In a clay pot, Dutch oven, or deep skillet over medium heat, melt the brown sugar while stirring frequently to avoid scorching. When the sugar fully liquifies, immediate pour in the soy sauce mixture. Add the chicken, onions, chilis, garlic, and ginger. Bring the liquid to a boil, then reduce to a simmer and cook for 30 to 35 minutes, until the chicken is very tender and the sauce has reduced by at least half. Use tongs to transfer the chicken to a serving dish. Pour the sauce over the chicken, garnish with cilantro springs, and serve hot with rice on the side.

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