Claypotchickenandvegetables Recipes

CLAY POT HERBED ROAST CHICKEN

Steps:

• Soak the baker and lid for 30 minutes in cold water.
• In a small bowl, mix olive oil, lemon zest, lemon juice, mustard, herbs and salt & pepper. Rub HALF of this mixture over the chicken. Toss the remaining mixture with the vegetables
• Place chicken in prepared roaster, breast side up and surround the chicken with the vegetables. Pour the wine around the chicken and over the vegetables.
• Place the cover on the baker and place in cold oven.
• Set oven to 450℉ and cook for 90 minutes.
• Remove the lid and cook chicken another 10-15 minutes to crisp and further brown.
• Let chicken rest about 15 minutes before carving.

CLAY POT CHICKEN RECIPE

Steps:

• Fully submerge both parts of your clay baking pot under water. Soak for 30 minutes.
• Prepare your vegetables.
• Place the carrots in the bottom of the baker.
• Add the potatoes.
• Add the onions.
• Add the garlic cloves.
• Arrange the chicken thighs on top of the vegetables.
• Sprinkle chicken with salt.
• Sprinkle with black pepper.
• Place the pats of butter on top of the chicken pieces.
• Place the top on the baker.
• Place the baker in a COLD oven.
• Set oven temperature to 425F degrees. Let chicken bake for 60 minutes.
• Remove lid from baker, let chicken bake for 10-15 more minutes to slightly brown.
• Internal temperature of the chicken should be 165F degrees to be done.
• Remove from oven when done. Let chicken rest for 15 minutes before serving.
• Enjoy!

CLAY POT CHICKEN AND VEGETABLES

Steps:

• Wash chicken under cold water. Pat dry with absorbent paper.
• Cut into small pieces. Place in a dish with the soy sauce and sherry, cover and marinate for 30 minutes in the refrigerator.
• Soak mushrooms in hot water to cover for 30 minutes. Drain, squeeze to remove excess liquid. Remove stems and chop caps into shreds.
• Wash leeks thoroughly to remove all grit; cut leeks and sweet potato/carrot into thin slices.
• Drain the chicken, reserving the marinade. Heat half the oil in a wok or heavy-based frying pan.
• Carefully add half the chicken pieces and stirfry briefly until seared on all sides. Transfer to a flameproof clay pot or casserole dish; stirfry the remaining chicken and add to the clay pot.
• Heat remaining oil in wok, add leek and ginger, stirfry for 1 minute. Add mushrooms, the remaining marinade, stock and sesame oil.
• Transfer to the clay pot, add sweet potato/carrot and cook, covered, on the top of the stove over a very low heat for about 20 minutes (I cooked in the oven 160 degrees celcius for 20 minutes).
• Dissolve cornflour with a little water and add to the pot. Cook, stirring, until the mixture boils and thickens.
• Serve the chicken and vegetables at once with rice or noodles.

CLAY POT CHICKEN

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.

ONE PAN CHEESY CHICKEN AND VEGETABLES

Steps:

• Heat oil over medium-high heat in a non-stick skillet. Add chicken; cook and stir until cooked through (no longer pink in the center). Transfer chicken to a bowl.
• Stir diced onion, carrot, and celery into the pan; cook, stirring occasionally until vegetables start to soften, about 5 minutes. Season with salt and pepper. Stir in water and Knorr® Rice Sides™ - Chicken flavor. Bring to a simmer over high heat; reduce to medium-low; cover and simmer 7 minutes.
• Stir in cooked chicken, basil, and shredded Cheddar cheese.

CHICKEN AND VEGETABLE CURRY

Steps:

• Heat oil in a large skillet over medium heat. Add onion and garlic; cook and stir until onion is clear, 5 to 7 minutes. Reduce heat to low and add cumin, turmeric, black pepper, ginger, cardamom, cinnamon, cloves, nutmeg, and cayenne. Stir until combined.
• Increase heat to medium and add chicken; stir until coated. Cook and stir until chicken is no longer pink in the center, 5 to 7 minutes. Remove skillet from heat and transfer chicken to a plate with a slotted spoon, leaving some liquid in the skillet.
• Add carrots, celery, and bell peppers to the skillet over medium heat. Stir until combined and coated with the remaining spice liquid from the pan. Cook, stirring every minute, for 5 minutes. Add tomatoes and coconut milk; stir until completely combined with the veggies. Cook, uncovered, over medium heat, stirring occasionally, until liquid begins to bubble. Add chicken and stir to combine. Reduce heat until gently bubbling.
• Simmer, adding reserved tomato juice if needed, for a minimum of 30 minutes, or up to 2 hours if you have time.

CLAY POT CHICKEN WITH GARLIC CARROTS AND POTATOES

Steps:

• Soak clay pot for 15 min.
• Rub chicken with garlic, salt, pepper, caraway seeds, parsley, Italian dressing and marinate overnight ( optional) You can rub your chicken and bake it right away, but it will taste much better , if marinated.
• In a clay pot, add potatoes, carrots and chicken on top.
• Place your clay pot in the cold oven and roast at 430F for 1.5 hours.