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Baked Chicken in Clay Cookware
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Bird Greer

Serves/Makes:4 servings

  • 1 3-1/2 lbs (1.6 kg). chicken
  • 1 tbsp (15 ml) finely ground black pepper
  • 1 small onion, peeled
  • 1/2 cup (125 ml) tightly packed parsley
  • 1 bay leaf
  • 1 tbsp (15 ml) unsalted butter or margarine at room temp.
  • 4 or more small carrots trimmed, peeled and cut in half crosswise
  • 8 small to medium fresh mushrooms
  • 1/4 tsp (1 ml). crushed hot red pepper flakes
  • 1/2 cup (125 ml) canned unsalted tomatoes
  • 1 pkg. wide noodles, cooked
  • Place clay pot in a basin of cold water and let it soak for at least 10 minutes. Drain well.
  • Sprinkle inside of the chicken with half the ground pepper.
  • Stuff cavity with onion, parsley and bay leaf.
  • Sprinkle outside of the chicken with the remaining ground pepper.
  • Rub the breast and legs of the chicken with butter or margarine.
  • Arrange the chicken breast side up in the bottom of the clay pot.
  • Arrange the carrot pieces and mushrooms around the chicken.
  • Sprinkle with hot red pepper.
  • Place pieces of tomatoe on top of the vegetables.
  • Cover the pot with the lid.
  • Place in the oven and bake at 450 degrees (225 C.) for 1 hour and 30 minutes.
  • Carve the chicken and serve it with it's natural juices.
This recipe came from Craig Claiborne's Gourmet Diet Cookbook. We enjoy the recipe and I always serve it with wide cooked noodles and makes a tasty meal.

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