• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Chicken in a Clay Pot

  • Recipe Submitted by on

Category: Poultry, Mexican, Casseroles, Main Dish

 Ingredients List

  • ----------------------------------MARINADE----------------------------------
  • 11 Garlic cloves; crushed
  • 1 tb Coarse salt
  • 1 ts Freshly ground black pepper


1 Chicken; 3 lbs or so *
2 tb Corn or vegetable oil
20 sm New potatoes, peeled
3/4 c Red wine vinegar;**
1/2 c Olive oil
2 ts Salt
6 Bay leaves
1 tb Dried Thyme
1 tb Dried Marjoram
2 Chiles serranos (optional)

NB * If the wine vinegar is very acid, use 1/3 vinegar, 1/3 wine & 1/3
water. We make our own and it would have been too acid otherwise. IMH

SC Writes "Hey++just found this one in a Cookbook Digest. It might work
well in the Romertopf. Or the Chinese sandy pots for that matter.

The traditional way to prepare this chicken dish from Michoacan, is in a
clay casserole dish covered with a sealing layer of ground corn or masa.
Small bits of the corn mixture break off and add a thickening texture to
the sauce. This modern version is much simpler to prepare."

We wanted to try this in a Romertopf as SC suggests. But because a
Romertopf cannot be heated on top of the stove, and must be put into a cold
oven we cooked the dish as follows.

Mix together the dry marinade ingredients. The garlic does not need to be
crushed finely, just smashed with the side of a large heavy bladed knife.
After jointing the chicken into 7 pieces plus the carcase into 2 or 4, roll
it in the marinade and leave 2 - 4 hours - in a refrigerator if the kitchen
is warm.

In a large skillet, heat the corn oil, saute the chicken (including the
pieces of carcase) briefly and transfer to a cazuela or large pot (or
romertopf, which you have just rinsed, as usual).
In the same oil, lightly brown the potatoes, remove, and set aside.
Carefully pour off any excess oil, making sure any bits stay in the skillet
for the next stage.
Add the vinegar to the skillet and bring to a boil, scraping up browned
bits from the bottom. Pour the vinegar through a strainer over the chicken.
Add the olive oil, salt, bay leaves, thyme, and marjoram to the chicken
in the clay pot (romertopf). Cover, and place in a cold oven which you
immediately start heating to 200C, 400F. After 1/2 hour, remove from the
oven, stir all together to make sure the chicken is well coated with
juices, cover again and put back in the oven. Cook a further 1/4 hour then
remove, uncover, stir in the potatoes and optional chiles, recover and
replace. Cook for a further 45 minutes, without opening the pot.

To serve. Tip off excess oil, and remove the carcase pieces, which have
done their job, Cover again and bring to table.

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