Chicken with Vegetables in a Clay Pot
Chicken with Vegetables in a Clay Pot - Savory and satisfying
Healthy, because
Even smarter
This lean recipe is a perfect dish for anyone on a diet. It is high in protein and nutrients thanks to the chicken and numerous vegetables.
If you don't want to use wine to cook the chicken, you can also use chicken stock.
Ingredients
- Ingredients
- 1 chicken
- 6 fresh bay leaves
- 2 Fennel bulb
- 2 Zucchini
- 3 scallions
- 10 ozs Cherry tomatoes
- 12 ozs dry white wine
Preparation steps
Rinse the chicken well and pat dry with paper towels. Arrange the bay leaves on top of the chicken and make small slits to slide them under the skin. Season the meat inside and out with salt and pepper.
Rinse and trim and chop the fennel, zucchini and scallions. Rinse and halve the tomatoes.
Place the vegetables in a Roman clay baking dish, place the chicken on the vegetables, and pour the wine over the chicken. Cover and place in the oven. Heat the oven to 400°F and bake approximately 1 hour. Remove the lid and bake the chicken for about 20 minutes until golden brown. Add wine during the baking as needed.
To test for doneness, prick the chicken legs; the escaping meat juices should be clear.
