CLAY POT CHICKEN RECIPE
Deliciously moist and tender chicken thighs with a few vegetables, all baked in a clay pot, make this a one pot meal that's super easy and quick.
Provided by Steve Gordon
Categories Main Dish
Time 1h30m
Number Of Ingredients 8
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
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
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.
CLAY POT HONEY-LEMON CHICKEN
Steps:
- Prepare a clay roaster by soaking in cold water for 15 minutes.
- Wash the chicken well inside and out under cool running water. Pat dry with paper towels. Rub chicken all over with 2 tablespoons of the lemon juice and season evenly on all sides with the salt and pepper. Place the reserved lemon shell inside the chicken cavity. Place the chicken inside the prepared clay roaster and brush with the melted butter. Cover the roaster and transfer to a cold oven. Set the oven temperature to 400 degrees F and cook for 45 minutes.
- Combine the remaining 1/4 cup of lemon juice, honey, and soy sauce in a small saucepan and cook over medium heat until heated through. In a small bowl, make a paste from the remaining 4 tablespoons of butter and the flour. Whisk the butter-flour mixture into the melted honey-lemon-butter mixture. Continue to cook until the sauce has thickened slightly. Remove the clay cooker from the oven and pour the honey-butter mixture all over the chicken, making sure to evenly cover the breast and any exposed areas. Cover the roaster and return the chicken to the oven for 45 minutes, or until it is cooked through and very tender. Transfer the chicken to a platter or carving board, cut into pieces and serve immediately. Transfer the sauce to a gravy boat for serving, or spoon some of the sauce over each piece of chicken.
CLAY POT CHICKEN
Provided by Food Network
Categories main-dish
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 13
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.
CARAMELIZED CLAYPOT CHICKEN
Cooking in a clay pot is one of the most popular methods in Vietnam. This dish, a dry braise, uses fish sauce and sugar to create a delicious combination of salty, sweet, and spicy flavors. (This recipe can be doubled or even tripled for a crowd.) Reprinted with permission from The Slanted Door by Charles Phan, copyright (c) 2014. Published by Ten Speed Press, a division of Penguin Random House, Inc.
Provided by Charles Phan
Categories main-dish
Time 45m
Yield 2 servings
Number Of Ingredients 11
Steps:
- For the caramel sauce: In a medium saucepan, melt the sugar with fish sauce over medium-low heat, about 10 to 12 minutes.
- For the chicken: Heat the oil in a shallow claypot or sauté pan over medium heat. Add the shallots, chilies, ginger, ½ cup of caramel sauce, and plenty of freshly ground black pepper; bring to a boil. Continue cooking to reduce slightly, about 4-5 minutes, then add the chicken. Turn the heat down and simmer, stirring occasionally until the chicken is cooked through, about 20 minutes.
- Garnish with cilantro and serve with steamed jasmine rice (optional).
ONION CLAY POT CHICKEN
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
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
CLAY POT SESAME CHICKEN
From Dana Jacobi's book, The Best of Clay Pot Cooking. She says, "Cooking in a clay pot gives you a particularly succulent version of this popular dish. Serve it hot, right from the pot, accompanied by steamed broccoli and rice. Or let the chicken cool, shred the meat, and serve it as a salad tossed in its velvety, nutty sauce." My husband and I really enjoy this recipe. Prep time doesn't include clay pot soaking time, typically 15 minutes in lukewarm water; new pots require about 30 minutes; drain thoroughly. Soaking time is not an issue for me as I do my prep work while the pot is soaking.
Provided by mersaydees
Categories Chicken Breast
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Pre-soak 3-quart clay pot.
- Combine the peanut butter, ginger, garlic, five spice powder, broth, soy sauce, sake, vinegar, sesame oil, hot pepper flakes, and pepper in medium size bowl. Mix well.
- Arrange the chicken breasts in one layer in the soaked 3-quart clay pot. Pour the peanut mixture over the chicken, turning to coat well. Cover the pot and place it in a cold oven. Set the oven temperature to 450°F and cook for 45 minutes, or until the chicken is cooked through.
- Transfer the chicken to a serving plate and garnish with the scallions.
CLAY POT HUNGARIAN CHICKEN PAPRIKA
Make and share this Clay Pot Hungarian Chicken Paprika recipe from Food.com.
Provided by mersaydees
Categories One Dish Meal
Time 2h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Soak your clay cooker per its manufacturer's instructions; in my case, I soak the lid of my Glazed Schlemmertopf for 10 minutes before use.
- Place bacon, onions and green pepper into the clay pot.
- Salt and pepper the chicken pieces, sprinkle with paprika, then add to the pot along with the potatoes.
- Cover and bake at 425° for 1 hour 20 minutes (my clay pot requires going into a non-preheated cold oven before setting the oven temperature).
- Remove clay pot from oven; if adding sour cream, whisk it in at this time (I usually remove everything first then add it back in). Cover and let stand for 5 minutes.
- Serve with crusty French bread.
Nutrition Facts : Calories 1097.9, Fat 64.1, SaturatedFat 18.5, Cholesterol 303.4, Sodium 363.1, Carbohydrate 47, Fiber 7.4, Sugar 5.8, Protein 80.6
CHICKEN CLAY POT
Steps:
- Place the chicken cubes in a large bowl and add garlic powder, salt, and black pepper. Cover and place in refrigerator. Combine the soy sauce, dark soy sauce, water, white vinegar, lemon juice, and sugar in a bowl and set aside.
- Heat a 4-quart saucepot or clay pot over low heat. Add brown candy pieces or brown sugar and melt slowly over medium heat, stirring frequently to avoid sticking and burning. When sugar comes to a slow boil, carefully add fish sauce. Add the soy sauce mixture, Thai chile, garlic, and ginger. Add chicken to the liquid and cook, stirring occasionally, until chicken is tender, about 8 minutes.
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