Clay Pot Chicken With Garlic Carrots And Potatoes Food

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CHICKEN WITH FORTY CLOVES OF GARLIC (CLAY-POT) RECIPE



Chicken With Forty Cloves of Garlic (Clay-Pot) Recipe image

Chicken With Forty Cloves of Garlic (Clay-Pot) Recipe. Garlic cloves are nutty and mellow when cooked whole. This classic recipe includes vegetables for a meal in one pot.

Provided by Peggy Trowbridge Filippone

Categories     Entree

Time 1h50m

Yield 6

Number Of Ingredients 12

2 tablespoons olive oil
1/2 teaspoon rosemary
1/2 teaspoon thyme
1/4 teaspoon sage
2 tablespoons lemon juice (fresh)
40 cloves garlic (whole, peeled; about 2 to 3 heads)
3 carrots (cut into 4 inch lengths, large ends halved lengthwise)
6 new potatoes (scrubbed, skins on)
1/2 pound pearl onions (blanched and peeled)
1 chicken (for frying, 4 to 4 1/2 pounds)
salt to taste
black pepper to taste

Steps:

  • Soak top and bottom of 3 1/4-quart/3.25-liter clay cooker in water for 30 minutes; drain. Line bottom and sides of the cooker with parchment paper.
  • Combine olive oil, rosemary, thyme, sage, and lemon juice in a large zip-top bag. Squish to combine. Add garlic cloves, carrots, potatoes, and pearl onions. Seal bag and turn until all vegetables are coated. Scoop out the vegetables (reserving the marinade) and place them around the outer edge of the clay cooker, leaving room for the in the center.
  • Use the remaining marinade to coat the chicken, rubbing it into the skin. Place the chicken in the center of the clay cooker, breast-side up. Sprinkle chicken and vegetables generously with salt and cover.
  • Place in a cold oven and set the temperature to 475 F/250 C. Bake until chicken is tender and juices run clear when the thigh is pierced about 1 1/4 hours. Remove cover and bake an additional 5 to 10 minutes until chicken is crisp and brown.
  • Carve chicken and drizzle with pot gravy . Serve with the whole garlic cloves, vegetables, and French bread.

Nutrition Facts : Calories 912 kcal, Carbohydrate 28 g, Cholesterol 320 mg, Fiber 4 g, Protein 85 g, SaturatedFat 13 g, Sodium 369 mg, Sugar 4 g, Fat 49 g, ServingSize 5 to 6 servings, UnsaturatedFat 0 g

CLAY POT CHICKEN WITH GARLIC CARROTS AND POTATOES



Clay Pot Chicken With Garlic Carrots and Potatoes image

This is our family's favorite recipe. I created this recipe when I purchased my first clay pot. Chicken will be very moist and tender; potatoes are done in the same pot. What more could you want? Easy, delicious and great looking dish. I promise, that even your pickiest eaters will be asking for seconds.

Provided by AngelaSept

Categories     One Dish Meal

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 8

1 chicken, cut up
1 cup sliced carrot
3 -4 medium potatoes, quartered
4 garlic cloves, chopped (can add more or less)
1/4 cup chopped fresh parsley (can use 1 tbs of dried parsley)
1 tablespoon caraway seed (optional, but I always use them)
1 tablespoon Italian dressing (optional)
salt and pepper

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.

ONION CLAY POT CHICKEN



Onion Clay Pot Chicken image

This is something I threw together for dinner one night when I wanted something simple that didn´t take a lot of work. The chicken turned out very juicy with a distinct onion flavor, so if onions aren´t your thing, you can substitute them for other veggies such as carrots and other firm vegetables. The amount of salt in this recipe might sound like a lot, and you can add less if you like, but the clay pot absorbs a lot of it, so keep this in mind. Do not preheat the oven or the clay pot could crack. This recipe is for an unglazed claypot.

Provided by A-L6716

Categories     Whole Chicken

Time 1h55m

Yield 4 serving(s)

Number Of Ingredients 10

1 (1200 g) chicken
1 medium leek
2 medium onions
4 whole spring onions
10 garlic cloves, peeled
50 ml butter
2 -3 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1/2 teaspoon paprika

Steps:

  • Rinse the claypot and lid in cold water. (If it´s the first time you´re using it, let both lid and bottom soak for 15 minutes in cold water.).
  • Peel, rinse and cut the onions into quarters, the leek and spring onions into 4 pieces, and leave the peeled garlic cloves whole.
  • Rub the chicken inside and out with salt, pepper, garlic powder and paprika powder.
  • Put the chicken in the claypot breast side up, and surround with, leeks, onions and garlic cloves.
  • Put the butter in small clicks over the chicken and veggies.
  • Cover with the lid and put the pot on a rack far down in a cold oven.
  • Turn on oven and bake at 225 degrees celsius for about 1 and 1/2 hours removing the lid for the last 15 minutes to brown. (Check to make sure the chicken is cooked through since ovens vary).
  • Place the pot on a wooden cutting board or something like that, not on any cold surface or it could crack, replace the lid and let rest for about 10 more minutes before serving.

Nutrition Facts : Calories 786.9, Fat 55, SaturatedFat 19.1, Cholesterol 250.4, Sodium 1451.1, Carbohydrate 13.3, Fiber 2, Sugar 3.9, Protein 57.7

GARLIC LOVER'S CHICKEN, POTATOES, AND CARROTS



Garlic Lover's Chicken, Potatoes, and Carrots image

This is a wonderful one-dish meal that presents itself beautifully. It is fairly simple, and guaranteed to knock the socks off of the garlic-lovers in your crowd!!! I have also substituted various other veggies for the carrots (such as brussels sprouts, broccoli, or zucchini) and I get rave reviews every time!! My fave is the brussels sprouts, I know I'm weird!! Well, either way, this dish is simple enough to serve as a weeknight family meal, yet elegant enough to serve to guests. I just love it!!! I usually serve this with steamed rice and a fresh green salad. YUMMY!!!!

Provided by Manda

Categories     Chicken

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 11

4 medium potatoes, peeled and sliced
8 ounces baby carrots
1 large onion, cut into small wedges
6 boneless skinless chicken breast halves (2-3 lbs.)
1 teaspoon dried tarragon
1 teaspoon rubbed sage
1/2 teaspoon salt
1/2 teaspoon black pepper
1 whole garlic head
3 tablespoons olive oil
dried parsley, for garnish

Steps:

  • Place potatoes, carrots, and onion in greased or sprayed 13x9-inch baking dish; top with chicken.
  • Combine tarragon, sage, salt, and pepper and sprinkle over chicken.
  • Cut the top off of garlic bulb so that each clove is exposed.
  • Place cut side up in baking dish.
  • Drizzle oil over garlic and chicken.
  • Cover and bake at 350 degrees for 60 minutes.
  • Uncover and bake 10-15 minutes longer or until chicken juices run clear and garlic is soft.
  • Transfer chicken to serving platter and keep warm.
  • Cool garlic 5 minutes; gently squeeze garlic into small bowl and lightly mash with fork.
  • Toss garlic with potatoes, carrots, and onion; arrange around chicken.
  • Sprinkle with dried parsley.

CLAY POT CHICKEN AND VEGETABLES



Clay Pot Chicken and Vegetables image

This is a fairly quick casserole dish with little fussing. Can be made cooked 1-2 days ahead or will freeze for up to 1 month with sweet potato/carrot omitted (steam/boil separately when dish is reheating). From Family Circle Chinese & Asian cookbook.

Provided by Heydarl

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

500 g chicken thigh fillets
1 tablespoon soy sauce
1 tablespoon dry sherry
6 dried Chinese mushrooms
2 small leeks
250 g orange sweet potatoes or 1 carrot
2 tablespoons peanut oil
5 cm piece gingerroot, shredded
1/2 cup chicken stock, preferably homemade
1 teaspoon sesame oil
3 teaspoons cornflour

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.

Nutrition Facts : Calories 338.4, Fat 13.4, SaturatedFat 2.7, Cholesterol 104.7, Sodium 446, Carbohydrate 25.8, Fiber 3.5, Sugar 5.1, Protein 28.1

CLAY-POT CHICKEN



Clay-Pot Chicken image

A delicious spicy chicken with a delicate hint of coconut. The tomato and coriander really make this dish! And it's really simple to make and easy to prepare ahead of time!

Provided by Luschka

Categories     One Dish Meal

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 16

8 boneless skinless chicken breasts
45 ml grated coconut
30 ml vegetable oil
1 small onions or 2 shallots, finely chopped
2 garlic cloves, crushed
5 cm lemongrass
2 1/2 cm fresh gingerroot, thinly sliced
2 fresh chili peppers, seeded and chopped
1 teaspoon tamarind paste
400 g coconut milk
300 ml chicken stock
2 kaffir lime leaves (optional)
15 ml granulated sugar
15 ml rice wine vinegar or 15 ml white wine vinegar
2 ripe tomatoes
1 bunch fresh coriander (to garnish)

Steps:

  • Preheat the oven to 180 degrees Celcius.
  • Dry fry the coconut in a large wok until evenly browned. Add the vegetable oil, shallots or onion, garlic, lemon grass, ginger, chillies and tamarind paste. Fry for 2 - 4 minutes to release the flavours. Add the chicken pieces to the wok and brown evenly with the spices for 2 - 3 minutes.
  • Strain the coconut milk, and add the thin part with the chicken stock, lime leaves, if using, sugar and vinegar. Transfer to a glazed clay pot, cover and bake in the centre of the oven for 50 minutes or until the chicken is tender. Stir in the thick part of the coconut milk and return to the oven for 5-10 minutes.
  • Place the tomatoes in a bowl and cover with boiling water to loosen and remove the skins. halve the tomatoes, then remove the seeds and chop into large dice.
  • Add the chopped tomatoes to the finished dish, sprinkle with the chopped coriander and serve.
  • Plain rice is the usual accompaniment, but I normally serve with Naan Bread.

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