Chicken in the Clay Pot Recipe

From Dorothy McNett's Recipe Book.

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See Also: Chicken / Poultry · Main Dishes · Meat Dishes

Chicken in the Clay Pot

1 3-4 pound chicken, whole or cut up
1 onion, quartered
2-3 cloves garlic, minced or sliced
2-3 carrots, chunked
1/2 teaspoon sea salt
1/4 teaspoon white pepper
1 teaspoon dried basil, or 2 tablespoons snipped fresh
1/4 teaspoon thyme
1/4 teaspoon rosemary, or several sprigs of fresh
Zip, or Sweet Hungarian Paprika

Soak the lid to the Schlemmertopf clay pot with about 2 inches of water. In meantime, wash the chicken and place it into the bottom of the pot. Place the vegetables in the cavity, and then sprinkle with the seasonings, liberally sprinkling with the paprika or Zip. Drain the lid, and place the wet lid on the casserole. Microwave on high for 10 minutes, then on half power for 30 to 40 minutes, or until chicken is done. Remove chicken and vegetables to a platter, drain the drippings into a batter bowl and whisk in about 2 tablespoon flour. Microwave on high for 30 seconds. Whisk in chicken broth, if needed, and microwave on high for 3-4 minutes, or until thickened. Serve with the chicken and vegetables.

Recipe created 1995-04-25.

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