CLAY POT COOKING RECIPES RECIPES

Name: Clay Pot Chicken Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 3
Cuisine: American
Ingredients: 6 fresh Chicken thighs, boneless and skinless; 3 cloves Garlic; 3 Carrots, sliced; 1 small Onion, cut in quarters or smaller.; 4 small Red Potatoes, quartered; 3-4 pats of butter.; ½ teaspoon Salt; ½ teaspoon Black Pepper

CLAY POT CHICKEN RECIPE : TASTE OF SOUTHERN

Clay Pot Chicken Recipe : Taste of Southern image

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

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield 3

Number Of Ingredients 8

Ingredients

6 fresh Chicken thighs, boneless and skinless
3 cloves Garlic
3 Carrots, sliced
1 small Onion, cut in quarters or smaller.
4 small Red Potatoes, quartered
3-4 pats of butter.
½ teaspoon Salt
½ teaspoon Black Pepper

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 SESAME CHICKEN RECIPE - FOOD.COM

Clay Pot Sesame Chicken Recipe - Food.com image

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.

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup creamy peanut butter
1 inch piece ginger, peeled and minced
3 garlic cloves, mined
1 teaspoon Chinese five spice powder
1/2 cup chicken broth
1 tablespoon soy sauce
2 tablespoons sake (rice wine) or 2 tablespoons sherry wine
1 tablespoon chinese red rice vinegar or 1 tablespoon red wine vinegar
1 teaspoon toasted sesame oil
1/4-1/2 teaspoon hot pepper flakes
1/2 teaspoon black pepper
2 whole chicken breasts, skinned and split
1/2 cup scallion, chopped (white & tender green parts)

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.

Nutrition Facts : Calories 474.5, FatContent 31, SaturatedFatContent 7.5, CholesterolContent 92.8, SodiumContent 586.7, CarbohydrateContent 8.9, FiberContent 2.4, SugarContent 3.5, ProteinContent 39.9

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