blog from OUR kitchen - We adore good food - ejm's blog of adventures in food and drink, recipes, disasters, triumphs...

etherwork.net . blog from OUR kitchen . recipes from OUR kitchen

search . blog recipe index . measuring . discussions . breadmaking notes . yeast conversions Bread Baking Babes: Let's Get Baking

|Appeal|ReliefWeb|Reuters AlertNet|The Red Cross|The Hunger Site|FreeRice|

Since malicious bots managed to shut this site down for a few days in October, there are still a number of broken links and/or images on the site. Work is being done as quickly as possible to restore the links and images so that the ability to comment can be restored. -ejm, November 2014

Sunday, 26 November 2006

Cherry’s Claypot Chicken is a Keeper (WHB#60: rosemary)

Filed under: crossblogging,food & drink,main course,posts with recipes,WHB — ejm @ 20:17 EST

go directly to the recipe

Weekend Herb Blogging (WHB)#60

(click on image for larger view and more photos)

Cherry's claypot chicken Thank you Cherry!! The aromatic promise of Cherry’s chicken was more than fulfilled the other night. It was wonderful! And it’s no wonder it’s Cherry’s brother-in-law’s favourite. It’s going to be one of our favourites too.

We especially loved the olives. And the Portuguese cornbread that I made recently was perfect for soaking up the sauce. We had potatoes left over that were simply fabulous the next day.

We pretty much followed Cherry’s recipe exactly. The only changes we made were to use Moroccan sundried olives (because that’s what we have in the fridge) and to peel the garlic cloves. The garlic still gets a little chewy on the outside and wonderfully creamy inside. But it has an added bonus that one doesn’t have to deal with the outer husks of the garlic at the dinner table.

Here is what we did:

Cherry’s ClayPot Chicken – our take

  • skinned chicken legs, chopped in half
  • dried thyme, sage, savory, salt &pepper
  • Yukon Gold potatoes, sliced
  • olive oil
  • whole garlic cloves, peeled
  • onion, chopped coarsely
  • white wine
  • fresh rosemary
  • Moroccan sundried olives

Preparation

  1. Soak the clay pot in cold water.
  2. Slice unpeeled potatoes thinly and dip them in olive oil.
  3. Layer into clay pot with garlic cloves.
  4. Cover the chicken pieces with dried herbs and place on top of the potatoes. Throw in several rosemary sprigs and onion chunks.
  5. Pour in some wine (We used Jackson-Triggs Sauvignon Blanc)- not quite to cover the chicken. Place lid on top.
  6. Put in a cold oven – set to 400F and cook for 1 hour.
  7. Check chicken and potatoes. When tender, remove lid and scatter in the olives. Make sure they are pushed under the liquid. Continue cooking until the chicken is lightly browned.

Serve with roasted winter squash garnished with parsley. Pour the juice into a gravy boat.

Cherry's Claypot chicken And as Cherry so aptly put it, “make sure there is lots of crusty bread to suck” up the wonderful juices.

WHB #60: Rosemary (Rosmarinus officinalis)

weekend herb blogging - © kalyns kitchen

This week, Kalyn’s (Kalyn’s Kitchen) WHB is hosted by Haalo (Cook (almost) Anything At Least Once (I hope I haven’t posted too late!)

I love fresh rosemary!! We have a pot overwintering in the basement but it is in dormancy right now so we bought fresh rosemary from the market. Hothouse rosemary is still a little faded in flavour from rosemary that has grown outdoors. But of all the herbs, it seems to fare the best in a hothouse environment.

Roasted rosemary (hothouse or not) is wonderful. It loses its strong almost bitter flavour and just has a lovely sweet rosemary flavour.

edit 27 November 2006:

  1. Comment by Kalyn — 26 November 2006 @ 21:51 EST

    It does sound quite wonderful. Of course I love the flavor of rosemary, but I’m also intrigued by the sundried olives. I’ve never seen those, but I bet they are wonderful in a dish like this.

  2. Comment by Anna — 27 November 2006 @ 02:12 EST

    your recipe may just convert me to a chicken fan. it looks fantastic.

  3. Comment by Mats — 27 November 2006 @ 09:54 EST

    I just made a similar, if simpler, dish like this. I followed the directions in Clothilde Dusoulier’s le poulet de Muriel. The recipe was similar in that it called for steaming the chicken rather than roasting. There was no poaching liquid, however, other than a lemon and the juices of the chicken itself. It was done at a lower temperature (300 F) for about 3 hrs. I was amazed how wonderfully the garlic, thyme, rosemary and lemon infused the chicken and what great (and simple) sauce was produced. I found that a heavy steel pan (with lid on ) worked fine.

    (edited by ejm to add link to Clothilde Dusoulier’s recipe)

  4. Comment by ejm — 27 November 2006 @ 23:20 EST

    We really like sundried olives, Kalyn. They are quite wrinkly – oil cured rather than vinegar cured. I love the way they plump up in the stock that results from baking the chicken.

    It really is good, Anna; do give it a try. (I wish we could take credit for it but the praise really has to go to Cherry.)

    I know what you mean about the kind of chicken that Clothilde Dusoulier (Chocolate & Zucchini) posted about, Mats. We had a similar thing for our wedding lunch – The Frugal Gourmet’s lemon chicken (skinned chicken pieces, lemon juice, olive oil, thyme, garlic, pepper, NO salt – all baked then juice of a lime squeezed over top) – it was fabulous. We’ve made it often again – and added red pepper corns to the mix. And I’m sure you’re right that a heavy steel pan with lid works. But I must say that we do love our clay pot!

  5. Comment by Mats — 28 November 2006 @ 11:48 EST

    Well, I got to say that you have made me curious about the clay baker; when I’m curious, you know that I’m going to try it!

  6. Comment by ejm — 28 November 2006 @ 13:08 EST

    Good luck finding one, Mats! A word of warning though, make sure that it is unglazed inside and out. As I recall, a glazed inside version is available and does not produce the same thing at all.

    (Also, apparently, one can’t use just any old clay pot. It has to be a food-grade clay pot.)

  7. Comment by tph — 29 November 2006 @ 10:13 EST

    As far as I can tell there’s one big difference between, say roasting a chicken in clay pot versus doing it in a Casserole dish with a lid;

    Using the casserole with a lid you’re pretty much reduced to steaming your chicken.

    But when using a clay pot, even though it’s covered for the whole time it’s cooking, a roasting chicken comes out with crispy skin.

    The porous quality of the clay, I guess.

  8. Comment by Jeanne — 29 November 2006 @ 15:40 EST

    OK, I want a clay pot NOW!! I adore roast chicken (nothing else makes the house smell quite so much like your mom’s cooking) and this looks like a particularly good recipe. I like the fact that the chicken is succulent but the skin (the best part!) crisps up. Now, let me add “clay chicken pot” to my Christmas list… ;-)

  9. Comment by ejm — 29 November 2006 @ 16:07 EST

    It is a particularly good recipe, Jeanne. But please note that for this recipe, we skinned the chicken pieces.

    Other times though, we put a whole unskinned chicken on a bed of sliced mushrooms OR sliced onions and roast it that way with the lid on. The skin gets nice and crisp and the resulting sauce from the juices mixing with whatever bed the chicken is resting on is absolutely divine.

    I really can’t imagine NOT having a clay baker. Hope you get one for Christmas, Jeanne! (But I really can’t stress enough that it should be unglazed inside and out.)

  10. Pingback by Clay pot roasting — 20 December 2010 @ 19:01 EST

    […] Blog from OUR kitchen ยป Cherry's Claypot Chicken is a Keeper (WHB 26 Nov 2006. As far as I can tell there's one big difference between, say roasting a chicken in clay pot versus doing it in a Casserole dish with a lid; […]

 

scribbles: The Christmas Pudding . Making Vínarterta

recipes: Main Dishes   Pasta & Noodles   Soups, Stews & Casseroles   Vegetables   Salads & Sides   Salsas, Sauces & Spreads   Baked Goods - savoury   Baked Goods - sweet   Desserts   Spice Mixes   Snacks   Drinks   Measuring Abbreviations & Conversions   Breadmaking Notes   Links to Other Recipe and Cookery Resource Sites

=,=`==ivy==`=,=

Bloggers Against Hunger Bloggers Against Hunger
Working together with the World Food Programme to end hunger.

Please join me and 1000s of bloggers who
blog against worldwide hunger

the hunger site - please click here to donate free food

eXTReMe Tracker

(The thumbnail images appearing on links to this page are housed on Flicker: etherwork photostream.)

home   illustrations & gif animations   recipes from OUR kitchen   my garden   sewing & crafts   travel writing   some other scribbles   moose & kite festivals   ASCII-art & ASCII-animations   various discussions   blog from OUR kitchen   a little bit about me   CWC - some help files   contact   llizard's ridiculously useless llinks