Source:

Bird Greer

Serves/Makes:4 servings

Ingredients

• 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

Preparation

• 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.

Comments

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.