Clay Pot Chicken

Yield > 4
Keys : Main Dish Chicken Poultry Spanish Spain European
Mediterranean
Ingredients :
1 x Frying chicken - (3 lbs)
giblets removed
and reserved
1 tbl Olive oil
12 sm Onions peeled
3 x Garlic cloves peeled
6 x Parsley sprigs plus
extra parsley for garnish
1/4 lb Proscuitto diced small
2 whl Bay leaves
3 lrg Tomatoes peeled, seeded,
and chopped
1/2 cup Dry white wine
1/3 cup Tawny or ruby Port
2 tbl Brandy
1 tbl Dijon mustard
Freshly-ground black pepper
to taste
Method :
• Preheat an oven to 350 degrees.
• Rub the chicken all over with the oil, and loosely stuff the
cavity with 3 onions, 1 garlic clove and 1 sprig of parsley. Set
aside. On the bottom of a 3-quart terra-cotta jug or deep
heavy casserole, spread half the proscuitto, 2 sprigs parsley, 4
onions, 1 garlic clove, 1 bay leaf and all of the giblets. Place
the chicken head-first in the pot, or breast-side up in a
casserole. Scatter the remaining onions, garlic, 3 sprigs
parsley, proscuitto and bay leaf around and on top of the
chicken. In a small bowl, combine the tomatoes, wine, Port,
brandy, mustard, and pepper, and pour over the chicken.
Cover the pot or casserole and bake for 1 1/2 to 2 hours, or
until chicken is cooked through.
• Remove pot from the oven, and carefully remove the
onions and reserve. Drain the liquid from the pot into a large
skillet. Lift out the chicken and transfer to a roasting pan fitted
with a rack.
• Use a slotted spoon to lift out the giblets from the pot,
along with any remaining whole onions and add them to the
reserved onions.
• Set the skillet of liquid over high heat, bring to a boil,
reduce to a simmer and cook for 10 minutes, or until liquid is
reduced by half, stirring often.
• Preheat a broiler.
• Place the chicken under the broiler for 3 to 4 minutes, or
until browned.
• To serve, cut the chicken into pieces and arrange on a
large platter. Scatter the onions and giblets around the
chicken, and spoon some of the warm sauce over the top.
Garnish with parsley sprigs and pass extra sauce.
• This recipe yields 4 to 6 servings.