CLAY POT CHICKEN RECIPES WITH VEGETABLES RECIPES

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.

Steps:

• Rinse the chicken and pat dry. Rub inside and outside with salt, pepper, thyme and lemon peel . Stuff with parsley and 2 cloves of garlic each. Scrub the vegetables, peel and either halve or leave whole. Fill a clay casserole dish with the chicken and the vegetables. Sprinkle with 4 tablespoons of oil and the lemon juice. Season with salt and pepper. Cover the dish and cook at 200°C about 1 hr. 15 min.
• If you prefer chicken with crispy skin, then uncover the chicken for the last 15 min. of cooking.