You are here: Recipes It > Recipes > Meat

Braised Chicken With Bacon Clay Pot

Ingredients
 

5 lb chicken
4 strips bacon
1 onion, finely chopped
1 clove garlic, finely chopped
1 cup chicken broth
1/2 tsp salt
1 freshly ground black pepper
1 tb. cornstarch dissolved in
2 tb. cold water
2 tb. finely chopped parsley or chive, s




 
 Advertisements
Preparation
 
Last weekend I finally managed to find good romertopf. A big one++ big
enough for a small turkey! And am I glad. This is a neat way to
cook. I fixed the following recipe and it came out great. I fudged it
a bit++added a couple of quartered taters, three cut up carrots and a
couple of cut up celery stalks. Everything came out cooked to
perfection.

After getting it, I went to the bookshelf and rummaged around for
possible recipes and came across a book I d forgotten I even had.
These recipes are from it. This recipe is the only one I ve actually
fixed, but if the rest are as good, I ll be impressed. I had
expected the chicken to have a soft, steamed skin, but the parts that
were above the liquid were nicely browned.

Here are some chicken ones, one for osso bucco and one for a New
England boiled dinner that looks outrageous.

In the book, Chalmers says that nearly any recipe can be adapted to
the clay pot cookers by adding a hundred degrees to the listed
temperature and adding half an hour to the cooking time.

Soak the clay pot in cold water for 10 minutes. Truss the chicken
securely and sit it in the pot, breast side up. Cut the bacon into
small pieces and fry until crisp. Drain the bacon and scatter it over
the chicken breast. Add the onion, garlic, chicken broth, salt and
pepper.

Cover the pot and place it in a cold oven. Adjust the heat to 450F
and cook for 1 1/2 hours.

Drain the juices into a small saucepan. Bring to boiling point and
stir in the cornstarch dissolved in cold water. Add the chives or
parsley to the sauce and pour it over the chicken. The chicken will
be so utterly tender you will not have any difficulty carving it
right out of the pot. Serve with rice or noodles and a tomato salad.

Serves 4 and 2 children

From "Cooking in Clay" by Irena Chalmers, Potpourri Press, Greensboro
N.C., 1974.

Posted by Stephen Ceideberg; November 9 1992.

 

 
Servings: 4

 
 Advertisements

 

Also see ...

Braised Duck With Orange And Lime Sauce Zanz
Orange wedges or slices studded with whole cloves for garnish * about 1 1/2 to 2inches long, stemmed and seeded [The typical cautions about being careful with the things. S.C.] Preheat the oven to 350F. Pat the duck completely dry inside and out with paper towels, (Upload by user)

Braised Knuckles Of Pork With Apples
Place the pork knuckles in a large saucepan w/ the onions, carrots, vinegar, bay leaf & clove. Cover w/ water & bring to the boil. Cover & simmer very gently for 45 minutes. Drain the meat , retaining the vegetables, bay leaf & clove. Brush the meat w/ butter &a (Upload by user)

Braised Lamb s Liver Henderson.
1 lb Lamb s liver 2 Onions 1/2 cup Clarified butter 1/2 cup Dry Red Wine 1/4 cup Chopped Parsley 1 Bay Leaf 1 Sprig Thyme 1/2 cup Flour 1 Ts Salt Ground Black Pepper to taste 1 Garlic Clove 1/2 cup Water Preparation: Slice liver finely and coat with flour, slic (Upload by user)

 Advertisements
Braised Lamb Shanks Prodigy
PREHEAT OVEN TO 325F. Heat the olive oil over medium heat in a heavy roasting pan or Dutch oven large enough to hold the shanks in 1 layer on the stove. Add the shanks and cook 10 minutes on each side. Pour off all but 2 tablespoons fat; add the onion, carrot and celery and (Upload by user)

Braised Lamb Shanks
PREHEAT OVEN TO 325F. Heat the olive oil over medium heat in a heavy roasting pan or Dutch oven large enough to hold the shanks in 1 layer on the stove. Add the shanks and cook 10 minutes on each side. Pour off all but 2 tablespoons fat; add the onion, carrot and celery and (Upload by user)

Braised Lamb Shanks A La Emeril Aka Osso Bucc
2 lb lamb shanks, cut 1 1/2 : inch sections : Salt and pepper : Oil for sauteing : Flour for dredging 1 c sliced onions 1 c sliced fennel bulbs 1 TB chopped garlic 1 c red wine 2 c chopped tomatoes 3 c light stock 2 TB chopped fresh oregano br (Upload by user)

Braised Lamb Shanks With Carrots Leeks Co
: salt and pepper 2 TB oil 3 carrot peeled and : chopped 3 sm garlic clove sliced 1 TB fresh ginger julienned 2 c dry red wine 1 c chicken stock 1 TB coriander seed 1 TB tomato paste 1 TB marjoram minced fresh 1 blood orange unpee (Upload by user)

Braised Lamb Shanks With Roasted Garlic Whi
Sort beans, discarding any debris. Rinse and place in a large bowl. Cover with cold water and let soak for at least 8 hours of overnight. Alternatively, in a large pot, cover beans with water and bring to a boil. Boil for 2 minutes. Remove from the heat and let stand for 1 h (Upload by user)

Braised Pork Fresh Oysters In Clay Pot
Marinating: Combine marinade ingredients in bowl large enough to hold pork, mixing well. Add pork, cover, and marinate at room temperature for 1 hour. Braising: Drain pork, taking care to remove pieces of garlic. Heat oil in wok until it begins to smoke. Fry pork cubes, (Upload by user)

Braised Pork Chops With Prunes Apricots
Season pork with salt and pepper. Place flour in pie dish. Coat pork with flour, shaking off excess. Heat oil in heavy large Dutch oven over high heat. Add half of pork chops; cook until brown, about 3 minutes per side. Transfer to paper towels; drain. Repeat with remaining (Upload by user)
TAG: chops, minutes, spoon, cover, onions, dutch, ,

Braised Pork Chops With Sour Cream Sauce
1. Heat the oil in a large skillet large enough to hold the chops in one layer. Add the chops and cook until golden brown on both sides, about 5 min. 2. Scatter the carrots, celery, onion, garlic, thyme, bayleaf and parsley around the chops. Cover and cook 10 min. 3. Blend t (Upload by user)
TAG: chops, sauce, cream, skillet, ,

Creamy Fruit Surprise
Creamy Fruit Surprise
Mocha Shake
Mocha Shake
Red Raspberry Meringue Pie
Red Raspberry Meringue Pie
Tangy Beef Strips
Tangy Beef Strips
Braised Rabbit Brunswick Stew
* tomato concassee skinned, seeded, finely chopped tomato pulp basil, chervil, lemon thyme, chopped, to taste Remove hind legs from rabbit; remove thigh bones. Combine herbs; sprinkle in thigh cavity. Season with salt and pepper; reserve. Trim off belly and front legs; (Upload by user)
TAG: rabbit, place, pieces, stock, smoked, reserve, remove, celery, potatoes, brunswick, beans, carrot, tomato, season, braised, thigh, herbs, onion, ,

Braised Short Ribs In Wine
Rinse the meat and wipe it dry, then dredge it in flour seasoned with salt and pepper. Heat the oil in a heavy stewpot and sear the meat on all surfaces. Stir in the vegetables and cook, stirring, about 8 minutes. Add the wine and the savory, and sprinkle lightly with salt (Upload by user)

Braised Short Ribs Of Beef
Preliminary: Preheat oven to 350 degrees. 1. Rub salt, pepper and garlic salt into ribs. Place ribs in pan with a half inch of water. Bake for 1 hour, then cover completely with water. 2. Cover with foil and bake for 2 1/2 hours. 3. Remove ribs from pan an (Upload by user)
TAG: water, ,

Braised Short Ribs
Brown ribs in small amount of oil in Dutch oven. Sprinkle with salt, pepper and small amount of flour and continue to cook until browned on all sides. Add onion, carrot, celery and tomato sauce. Pour boiling water over ribs to cover. Cover and cook until tender, 1 1/2 to 2 h (Upload by user)

Braised Spareribs
CUT THE STRIPS OF RIBS between the bones into riblets. Stir fry the spareribs in a wok over high heat to brown them in their own fat (about 4 minutes). (You may want to start them off with a tablespoon of peanut oil.) Drain off the fat and add the sauce ingredients except th (Upload by user)
TAG: spareribs, ,

         
TAG: chicken, bacon, recipe, small, ,
Permalink--> In : Recipes  -  Meat