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Chicken with Sage in a Clay Pot

“….also fowl were prepared for me…”   Nehemiah 5:18

You will need:

1 Clay Pot (Römertopf) well soaked as per instructions for use

1 Chicken – cleaned and dried

2 Tblsp Olive oil

½ cup Parsley finely chopped

3 Tblsp fresh Sage leaves

½ cup Celery chopped

3 Carrots

3 small Turnips

12 tiny white pearl Onions

½ cup dry white Wine

Salt and pepper to taste

What to do:

Mix the parsley, sage, salt and pepper with the olive oil and rub this mixture all over the chicken – inside the cavity and outside skin.

Place the chicken in the pot and add the vegetables around it and on top of it.

Add the wine and cover with the pre-soaked lid of the pot.

Place in a cold oven and turn heat on to 200°C and bake for 65 minutes.

Remove the top to crisp for the last 10 minutes of cooking, (removing the vegetables on top of the chicken to the sides so they don’t burn).

Serve the chicken from the pot as the rich juices will be at the bottom.

Barley, millet or bulgur wheat goes well with this dish.

You will need:

1 Clay Pot (Römertopf) well soaked as per instructions for use

1 Chicken – cleaned and dried

2 Tblsp Olive oil

½ cup Parsley finely chopped

3 Tblsp fresh Sage leaves

½ cup Celery chopped

3 Carrots

3 small Turnips

12 tiny white pearl Onions

½ cup dry white Wine

Salt and pepper to taste

What to do:

Mix the parsley, sage, salt and pepper with the olive oil and rub this mixture all over the chicken – inside the cavity and outside skin.

Place the chicken in the pot and add the vegetables around it and on top of it.

Add the wine and cover with the pre-soaked lid of the pot.

Place in a cold oven and turn heat on to 200°C and bake for 65 minutes.

Remove the top to crisp for the last 10 minutes of cooking, (removing the vegetables on top of the chicken to the sides so they don’t burn).

Serve the chicken from the pot as the rich juices will be at the bottom.

Barley, millet or bulgur wheat goes well with this dish.