Oven-baked chicken in a clay pot

Name: Oven-baked chicken in a clay pot - Ecaterina L.
Ingredients: 1/2 large chicken cut into pieces; 3-4 potatoes; 1/2 red bell pepper; 1 can of mushrooms; 1 piece of bacon; 1 onion; 4 cloves of garlic; 1 tablespoon mustard; 2 tablespoons brandy; 50 ml white wine; 1 teaspoon paprika; 1 bay leaf; fresh parsley; salt; pepper; olive oil

Meat - Oven-baked chicken in a clay pot by Ecaterina L. - Recipia

Oven-Baked Chicken in Clay Pot The clay pot always brings out something special in chicken, so I turn to this recipe when I want a dish that requires minimal effort but delivers clear flavor. I've occasionally forgotten to take a picture or been unsatisfied with the visual outcome, but I never had any complaints about the taste, which is why I keep this recipe on my list. I love that at the end I can easily remove the parsley, leaving nothing too heavy or overwhelming. Quick Info Total Time: about 2 hours and 15 minutes Preparation Time: 15-20 minutes Cooking Time: about 2 hours at 200°C Servings: 3-4 people (using half a larger chicken) Difficulty: easy Recipe for: family dinner, rustic oven dish Ingredients 1/2 chicken (from a larger bird), cut into pieces 3-4 potatoes 1/2 red bell pepper 1 can of mushrooms (canned) 1 piece of bacon (just enough for flavor, about 50 g) 1 onion 4 cloves of garlic 1 tablespoon mustard 2 tablespoons brandy 50 ml white wine 1 teaspoon paprika 1 bay leaf fresh parsley (whole leaves) salt pepper olive oil (2-3 tablespoons for sautéing and assembling) Instructions 1. Start with the onion. Peel it and slice it into appropriate thickness. Cut the bacon into small cubes. 2. In a pan, heat a little olive oil. Add the onion and bacon, and let them cook on low heat until the onion softens. It's important not to brown anything here, just to soften. 3. Meanwhile, peel the potatoes and cut them into cubes, not too small (otherwise, they will break apart too much while baking). Slice the bell pepper. Crush the garlic. Keep the parsley whole, just rinse it. 4. Once the onion and bacon have softened, remove the pan from heat. Mix in all the remaining ingredients: potatoes, bell pepper, drained mushrooms, crushed garlic, whole parsley, cut chicken, mustard, paprika, bay leaf, salt, pepper, wine, brandy, and another 2-3 tablespoons of olive oil. Stir until everything is well distributed. 5. In the clay pot (soaked beforehand, if needed), place the potatoes and vegetables first, then the pieces of chicken, and finally the rest of the mixture from the pan. Pour all the liquid from the mixture over the top. 6. Cover the pot and place it in the preheated oven at 200°C. Let it cook for about 2 hours without opening it. In the last half hour, you can leave the pot uncovered if you want to reduce the liquid a bit. 7. Finally, remove the parsley (if desired) and serve directly from the clay pot. Why I Make This Recipe Often It's perfect when I need something that cooks itself in the oven. There's no need to keep an eye on it. The ingredients are accessible, and in the end, everything is tender without becoming dry. It also helps if I have chicken or vegetables to use up from the fridge. Tips and Variations Tips Don't cut the potatoes too small, or they'll disintegrate while baking. If you're using a new clay pot, soak it in cold water for a few hours before using it. Do not open the oven during the first 90 minutes. If there's too much liquid at the end, uncover the pot during the last 30 minutes. Substitutions You can skip the brandy if you don't have it, or add a teaspoon of vinegar for a bit of acidity. Bacon can be replaced with ham or even thin sausages for a different flavor. Canned mushrooms can be substituted with fresh mushrooms, cut into quarters. Variations You can use the whole chicken, but double the other ingredients. If you don't have red bell pepper, green or yellow will work too. Parsley can be replaced with dill if you prefer that flavor. Serving Ideas It's a dish on its own, but it pairs well with a simple salad, dressed with vinegar or lemon. If there are leftovers, you can put the remaining meat in a sandwich with a little mustard. Frequently Asked Questions 1. Can it be made without a clay pot? Yes, it can also be done in a regular dish with a lid or covered with foil. The final taste may not be identical, but it will still turn out well. 2. Can I use just chicken breasts or just thighs? Yes, but I recommend using pieces with bones and a bit of skin for tenderness. 3. Can I leave everything in the fridge overnight and bake it directly the next day? Yes, you can prepare everything the night before and cook it the next day. I recommend letting the pot sit at room temperature for 30 minutes before putting it in the oven, especially if it's clay. 4. Is it necessary to use canned mushrooms? No, if you have fresh ones, just chop them coarsely. Do not use raw canned mushrooms, as they won't release as much liquid. 5. Can I omit the wine/brandy? Yes, the wine and brandy can be left out. You can substitute with chicken broth or a little water. Nutritional Values Estimation per serving: 1/4 of the recipe Calories: approximately 400-450 kcal Protein: 28-32 g Fat: 17-20 g Carbohydrates: 30-35 g Values depend on how much bacon you use and how fatty the chicken is. The mushrooms and vegetables add minimal carbohydrates, and the alcohol from the wine/brandy evaporates during cooking. Storage and Reheating The dish keeps in the fridge for 2-3 days, covered. It can be reheated in the oven or microwave, but the clay pot should not go in the microwave. The potatoes may become slightly softer after reheating, but the flavor remains pleasant. If you prefer, you can reheat in a pan with a little extra liquid.

Preparation

Sliced onions are sautéed in olive oil together with the bacon, also cut into pieces, until they soften but do not brown. The potatoes are cut into not too small cubes, the bell pepper into slices, and the garlic is crushed, while the parsley is left whole for easier removal at the end. When the onions are sautéed, all the ingredients are mixed well, adding 2-3 tablespoons of olive oil. First, we put the potatoes in the clay pot, then the meat, and finish with the remaining ingredients. We bake for about 2 hours at 200 degrees Celsius.

Oven-baked chicken in a clay pot

Preparation

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