Clay Pot Chicken
Marinating time [6-8 hours]
Preparation cook time [1 hour]
Clay Pot Chicken
Ingredients
1 whole chicken into 8 pieces with skin intact [1,5 kg]
salt and pepper [1 tsp salt + ¼ tsp pepper]
Pork Belly or bacon [200 g]
Lard or butter [60g]
garlic [6, peeled cloves rough chopped]
Brandy [50cl],
Port wine [1 dl]
white wine [50 cl]
small onions or shallots [10, peeled]
Bay leaves [2 total]
Garnish with ¼ cup chopped Parsley, drizzle olive oil To taste
Clay Pot Chicken Method
1. Allow 6-8 hours ahead to marinate. See instructions below for steps to prepare the chicken.
2. Start by rinsing the chicken if whole, cut into 8 pieces and remove any innards, then pat dry the chicken with paper towels. Liberally season with 1 teaspoon salt, ¼ teaspoon pepper.
3. Place the seasoned chicken in the clay pot and add the lard or butter on top of chicken then all the additional listed ingredients, except for the garnish of parsley and olive oil, which is meant for later.
4. Place the lid on the pot and chill in fridge to marinate for up to 8 hours.
5. Remove the pot from the fridge, turn the chicken around in the pot and allow to come up to room temp for an hour.
6. preheat oven 180c or 350-360F.
7. Bake for 30min covered. then uncover and cook for another 15-30 minutes to brown.
8. After 45 min cooking time, check for doneness. Insert a meat thermometer into the thickest part of the chicken thigh. It should read 77C or 170F.
9. When the chicken is completely cooked through, remove the pot of chicken from oven and sprinkle with Parsley and a drizzle of good olive oil.
10. Serve with your favorite sides.
