Clay pot chicken and vegetables in herbs and wine
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Clay pot chicken and vegetables in herbs and wine
  Chicken    Vegetables    Herbs    Wine  
Last updated 6/12/2012 1:16:51 AM. Recipe ID 46929. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Clay pot chicken and vegetables in herbs and wine
 Categories: Chicken
      Yield: 6 Servings
     10    Cloves Garlic
      3    Sprigs Thyme
      3    Sprigs Rosemary
      1    Whole Chicken -- 5-6 Pounds
  1 1/2 c  Dry Red Wine
      3 sl Bacon -- Diced
      1 ts Salt
      1 ts Pepper
      1 lb Red Potatoes -- Small And
     12 oz Baby Carrots -- 2 Cups
      8 oz Celery Root -- 1 Inch
      8 oz Boiling Onions -- Small
      1 tb Margarine -- Melted
      8 oz Mushrooms -- 2 Cups
      1 tb Cornstarch
  Place 3 cloves garlic, thyme and rosemary in cavity of the chicken.
  Truss chicken and place in ziplock bag.  Pour in wine and refrigerate
  overnight, turning occasionally.
  Soak top and bottom of pot in cold water for 30 minutes.
  Meanwhile, over medium heat cook bacon until brown and crisp.  Drain
  on paper towels, reserve drippings.
  Drain pot.  Remove chicken from bag and place breast side up in pot.
  Add wine, bacon pieces, and sprinkle chicken with half of salt and
  pepper. Cover with top, place on bottom shelf in cold oven. Set
  temperature at 450 degrees for 1 1/2 hours.
  About 30 minutes before chicken is done, in a shallow baking pan toss
  potatoes, carrots, celery root, onions, and remaining garlic with
  margarine and 1 tablespoon reserved bacon drippings and remaining
  salt and pepper. Place on upper shelf in oven, cook 20 minutes,
  stirring occasionally. Add mushrooms, cook 5 more minutes, until
  tender and lightly brown.
  When chicken is done, remove from oven.  Remove chicken to platter;
  pour cooking liquids into sauce pan, skimming off the fat.  Spoon
  vegetables into clay pot, place chicken back on top. Return to oven
  without cover. Cook 10 to 12 minutes, until skin is brown and crisp.
  Meanwhile, stir cornstarch into cooking liquids; bring to a boil over
  medium-high heat.  Reduce heat to medium-low; cook about 3 minutes,
  stirring occasionally, until slightly thickened.
  Serve chicken and vegetables in clay pot with sauce on the side.

Didn't find the recipe you were looking for? Search for more here!

How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.

Recipe ID 46929 (Apr 03, 2005)

[an error occurred while processing this directive]