Clay Pot Chicken

CLAY POT CHICKEN



Clay Pot Chicken image

Recipe From foodnetwork.com

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.


CHINESE CLAY POT RICE WITH CHICKEN



Chinese Clay Pot Rice with Chicken image

This is a main dish traditionally prepared in a clay pot, with bits of charred rice at the bottom - a real treat! Don't worry about the clean-up; if you're using a stainless steel pan, soak it afterward with a baking soda solution.

Recipe From allrecipes.com

Provided by Li Yung

Categories     World Cuisine Recipes     Asian     Chinese

Time 55m

Yield 6

Number Of Ingredients: 9

1 tablespoon vegetable oil
2 thick slices back bacon or Canadian bacon, cut into bite-size pieces
5 cloves garlic, peeled and smashed
3 large chicken legs -- boned, skinned, and cut into large chunks
½ cup dark soy sauce, or to taste
2 tablespoons oyster sauce
1 ½ tablespoons light-colored soy sauce
2 cups uncooked white rice
½ cup water
Calories493.1 calories
Carbohydrate52 g
Cholesterol111.6 mg
Fat13 g
Fiber1 g
Protein38.6 g
SaturatedFat3.3 g
Sodium1693.5 mg
Sugar0.5 g

Steps:

  • Heat the vegetable oil in a large saucepan with a lid over medium heat. Cook and stir the bacon pieces until lightly browned and the oil has a bacon flavor, about 1 minute. Remove the bacon from the pan, turn the heat to high, stir in the garlic, and cook until the garlic cloves are beginning to turn golden brown, about 1 more minute. Add the chicken pieces, stirring to seal the surfaces of the meat. Turn the heat down, and cook until golden brown on the outside but still pink on the inside, about 3 minutes.
  • Return the bacon pieces to the pan, and stir in the dark soy sauce, oyster sauce, light soy sauce, and rice, and mix everything together until well-combined. Pour in the water (should not reach to the top of the rice mixture), cover the pan, and turn the heat to low. Simmer until the rice is cooked and grains of roasted rice are stuck on the bottom of the pan, about 30 minutes. Serve each portion topped with some of the browned rice kernels scraped from the bottom.




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