Ingredients
10 cloves garlic
3 sprigs thyme
3 sprigs rosemary
1 whole chicken -- 5-6 pounds
1 1/2 cup dry red wine
3 slice bacon -- diced
1 tsp salt
1 tsp pepper
1 lb red potatoes -- small and
1 halved
12 oz baby carrots -- 2 cups
8 oz celery root -- 1 inch
1 chunks
8 oz boiling onions -- small
1 tbsp margarine -- melted
8 oz mushrooms -- 2 cups
1 tbsp cornstarch
Directions
Place 3 cloves garlic, thyme and rosemary in cavity of the chicken.
Truss chicken and place in ziplock bag. Pour in wine and refrigerate
overnight, turning occasionally.
Soak top and bottom of pot in cold water for 30 minutes.
Meanwhile, over medium heat cook bacon until brown and crisp. Drain
on paper towels, reserve drippings.
Drain pot. Remove chicken from bag and place breast side up in pot.
Add wine, bacon pieces, and sprinkle chicken with half of salt and
pepper. Cover with top, place on bottom shelf in cold oven. Set
temperature at 450 degrees for 1 1/2 hours.
About 30 minutes before chicken is done, in a shallow baking pan toss
potatoes, carrots, celery root, onions, and remaining garlic with
margarine and 1 tablespoon reserved bacon drippings and remaining
salt and pepper. Place on upper shelf in oven, cook 20 minutes,
stirring occasionally. Add
mushrooms, cook 5 more minutes, until tender and lightly brown.
When chicken is done, remove from oven. Remove chicken to platter;
pour cooking liquids into sauce pan, skimming off the fat. Spoon
vegetables into clay pot, place chicken back on top. Return to oven
without cover. Cook 10 to 12 minutes, until skin is brown and crisp.
Meanwhile, stir cornstarch into cooking liquids; bring to a boil over
medium-high heat. Reduce heat to medium-low; cook about 3 minutes,
stirring occasionally, until slightly thickened.
Serve chicken and vegetables in clay pot with sauce on the side.
Recipe By : Teresa
From: Steinertt@aol.Com Date: 23 Mar 97 Mastercook
Recipes (Mailing List) C4
Servings: 6 servings
Clay Pot Chicken & Vegetables In Herbs & Wine Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Chicken; Poultry; Vegetable
The History of Recipes
It is quite possible to trace the history of transcribed cooking instructions back into distant history, in truth as far back into recorded history as the early Egyptians, and possibly even further. Having said that, generally, these ancient recipes were just very simple hieroglyphic instructions for food preparation.
Interestingly, the oldest recipe in existence, according to academics are some stone tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful and exhilarated. Later on, in Roman times 25BC a man called Apicius created some scripts detailing recipes enjoyed by wealthy Romans. In his scrolls, Apicius recounts how the roman meals were split into hors d`oeuvre, main course and dessert, a very modern way of dining. Additionally, he informs us how the Romans were skilled in the use of many different herbs and spices, including a few you will know such as bay, mint and dill. Closer to modern times, we have a couple of recipe books from the fourteenth century : a cookery book titled `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, these are not about the indian food that we all know today, but rather descriptions of the types of food on the menues of the rich and wealthy people of those days. In the fifteenth century, knights returning from the crusades brought back a variety of foods, spices and herbs from Arab cooking, including spices like coriander, parsley, basil and rosemary. These new foods and spices prompted a torrent in recipe publications, most of which are now in academic collections. During the succeeding few centuries, the upper-class families of Europe competed to serve the best banquets, and as a consequence, the best chefs and their collection of recipes were much in demand. Nevertheless, it wasn`t until the nineteenth century that haute cuisine and recipe books became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collating, verifying, and writing down the recipes that were being prepared for the better households. By the arrival of the 1900s, cooking publications were highly popular due to more people being able to read, people having increased spare time and having more disposable income. |
We hope you enjoy this Clay Pot Chicken & Vegetables In Herbs & Wine recipe.
