Best Clay Pot Swiss Chicken And Mushrooms Recipes

ROMERTOPF SWISS CHICKEN WITH MUSHROOMS

Steps:

• Pre-soak claypot, top and bottom, in water for 15 minutes.
• In a large plastic bag place flour, paprika, oregano, basil, garlic powder, and onion powder. Seal and shake to combine. Add chicken to the bag and shake to coat the pieces.
• In a large skillet over medium-high heat add the olive oil and quickly brown the chicken (reserve the excess flour coating mixture), turning only once.
• Arrange the browned chicken in the claypot, top with salt, pepper, green onions, and mushrooms.
• Add the wine to the frying pan drippings and simmer for 1 minute. Add to the skillet 1 cup of the sour cream and gently heat until thickened, stirring constantly. Pour sauce evenly over the chicken in the claypot. Sprinkle with Swiss cheese and cover with the lid.
• Place claypot in a cold oven and turn heat to 475°F Bake for 45 minutes, depending on chicken, checking for doneness after 30 minutes.
• Remove chicken and vegetables to a platter and tent with foil. Pour juices from the claypot into a saucepan over medium heat. Whisk 1 tablespoon of the flour mixture into the remaining 1 cup of sour cream and stir into the pan juices, heating until thickened.
• Can be served over mash potatoes, rice or noodles.

HERB AND LEMON CHICKEN IN A CLAY POT

Steps:

• Mash Herbes de Provence into the softened butter until well blended.
• Rinse chicken inside and out and pat dry with paper towels.
• Soak clay pot and lid in cold water for 15 minutes.
• Meanwhile, place 1/2 lemon in cavity of chicken and truss chicken with kitchen twine. Fold wings under. Rub butter mixture over chicken. Sprinkle with salt and pepper.
• Slice remaining 1/2 lemon into 3 or 4 slices.
• After soaking, line bottom of pot evenly with onion, celery, carrot, garlic and lemon slices. Place chicken, breast side up, on top of vegies.
• Pour broth over chicken and cover pot with soaked lid.
• Place in a COLD oven and set heat at 450°F.
• Cook for 1 hour and 15 minutes, or until the legs move easily and skin is browned.
• (Lid can be removed the last 10 minutes, for crisper skin.).
• Transfer to a platter and let rest 10 minutes before carving. Serve with the pan juices and vegies, if desired.