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Chicken in a Roman pot

updated

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Ingredients for 3 servings:

  • 1 chicken
  • 1 bunch of soup vegetables (leek, celery, carrots)
  • 2 garlic cloves
  • 40 g butter
  • 1 tsp, leveled salt
  • 1 tsp sweet paprika powder
  • 1 tsp paprika powder, hot
  • 8 mushrooms, brown
  • 1 m.-sized onion(s)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

really delicious

Soak the Römertopf (ceramic pot) in water for 30 minutes. Wash the chicken and pat dry. Melt the butter, stir in the paprika and salt. Brush the chicken all over with a pastry brush. Finely chop the onion, soup vegetables, garlic, and mushrooms. First, add the onion and garlic to the Römertopf, then place the chicken breast-down on top. Arrange the remaining vegetables around it, cover, and braise in the oven at 180 degrees Celsius (350 degrees Fahrenheit) (convection oven: 160 degrees Celsius) for about 90 minutes. Remove the lid 20 minutes before the end of the cooking time. Serve with rice and lamb’s lettuce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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