Chicken in a clay pot
Yield: 6 Servings
Ingredients:
- 1 Whole chicken
Instructions:
about 3 -pounds cut Into serving -pieces 11 Cloves garlic crushed 1 tb Coarse salt 1 ts Freshly ground popper 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 2 tb Each dried thyme and -marjoram 2 Chiles serranos (optional) 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. Rub the chicken with the garlic salt and pepper and refrigerate for 2 to 4 hours. In a large skillet heat the corn oil saute the chicken briefly and transfer to a cazuela or large pot. In the same oil lightly brown the potatoes remove and set aside. Add the vinegar to the skillet and bring to a boil scraping up browned bits from the bottom of the skillet. Pour the vinegar through a strainer over the chicken. Add the olive oil salt bay leaves thyme and marjoram to the chicken cazuela. Bring to a boil over high heat cover and lower the heat. Every 10 minutes uncover and stir. After 35 minutes uncover correct the seasonings and add the chiles and potatoes. Cover and cook over low heat until the potatoes are tender about 15 minutes. Makes 6 servings. From "Mexico the Beautiful" (Collins Publishers $45.) Posted by Stephen Ceideberg; October 22 1992.
