CLAY POT ROASTED CHICKEN

CLAY POT ROASTED CHICKEN image

Categories Chicken

Number Of Ingredients 13

4-5 lb (2-2.5 kg) roasting chicken, cut up
3/4 cup red wine
1.75 cups chicken broth
6 small red potatoes, chopped
3 large carrots, chopped
1/4 lb (125 gm) mushrooms, chopped
2 large garlic cloves, minced
1 green pepper (capsicum), chopped
1 tsp tarragon
1 tsp rosemary
salt and pepper
1 tbsp cold water
1 tbsp cornstarch (cornflour)

Steps:

Remove skin from chicken pieces. Place all ingredients, except water and cornstarch, in the clay pot and place in the oven. Turn oven on to 480F (250C) and bake for 60 minutes. Gently remove lid from clay pot. Using a turkey baster, remove liquid from the pot into a saucepan. Continue cooking chicken, uncovered, for 15 minutes. Make gravy by combining cold water and cornstarch. Bring the liquid to a simmer over medium heat. Add water/cornstarch mixture; stirring occasionally until gravy thickens. Remove chicken from oven, serve chicken and vegetables with gravy. Keep the pot covered with towels while eating.