Clay Pot Chicken With Garlic Carrots And Potatoes Food

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

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.

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.

ONION CLAY POT CHICKEN

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.

GARLIC LOVER'S CHICKEN, POTATOES, AND CARROTS

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

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 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.