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Claypot Roasted Chicken

Cooking MethodPressure Cooker


  • 4-5 lb (2-2.5 kg) roasting chicken, cut up
  • 3/4 cup red wine
  • 1 3/4 cup chicken broth
  • 6 small red potatoes, chopped
  • 3 large carrots, chopped
  • 1/4 pound (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)


4 servings. 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. Notes: Unglazed pots must be soaked (bottom and lid) in water 15 minutes before filling with food. The clay pot must be placed in a cold oven. The pot will crack if placed in a preheated oven. When removing from the oven always place the clay pot on a towel and wrap several other towels around it. Otherwise the pot will crack. Do not use wet towels. Never store the clay pot with the lid in cooking position. Turn it upside down as this allows air to circulate and keeps the pot from turning rancid.

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