1 whole chicken, about 3 pounds, cut, into serving p
11 cloves garlic, crushed
1 tbsp coarse salt
1 tsp freshly ground popper
2 tbsp corn or vegetable oil
20 small new potatoes, peeled
3/4 cup red wine vinegar
1/2 cup olive oil
2 tsp salt
6 bay leaves
2 tbsp each dried thyme and marjoram
2 chiles serranos (optional)
Directions
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.
Servings: 6 servings
Chicken In A Clay Pot Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
We are able to trace the history of meal recipes back into antiquity, in truth as far back into history as the Egyptians, and maybe further still. In practice though, sadly, these early recipes were just simple hieroglyphic instructions for preparing meals.
As we move into Roman times 25BC a man called Apicius compiled a collection of scripts which described recipes enjoyed by the Romans. He tells us how the meals of wealthy Romans were divided into hors d`oeuvres, main course and afters, a style of dining still practiced today. Additionally, he recounts how the cooks of his times were skilled in the use of a wide range of herbs, including a few that are still present in modern kitchens like thyme, mint and parsley. During the next few centuries, the wealthy families of the West tried to serve up the best banquets, and as a result the best cooks and their recipes increased in prestige. Notwithstanding that, it wasn`t until the nineteenth century that formal cookery and recipe collections really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to assembling, verifying, and recording recipes that were common in the better off homes of the day. The revolution that is television brought us celebrity chefs and the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everyone to access massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Chicken In A Clay Pot recipe.
