John Myers
Ingredients for 4 servings:
- 600 g potatoes, peeled
- 750 g Brussels sprouts, cleaned
- 1 chicken, approx. 1.3 kg
- 2 tbsp oil
- 1 tsp sage, dried
- 2 cloves garlic
- Salt
- ½ cup water
- possibly vegetable broth, instant
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 50 minutes
Mix the oil with sage, 1 teaspoon of salt, and 1 crushed garlic clove. Rinse the earthenware pot with water. Peel the potatoes and cut them into quarters or eighths, depending on their size. Make a cross-shaped cut in the end of the Brussels sprouts to help them cook. Wash the chicken, pat it dry, season it with salt inside, and massage the oil mixture into the outside. Place 1 garlic clove in the opening. Mix the vegetables in the earthenware pot, place the chicken on top, and gently nestle it in. Sprinkle a little more salt or vegetable broth over the vegetables, add about 1/2 cup of water, put the lid on, and place the pot in a cold oven. Set the oven to 225°C (top/bottom heat) and cook for about 1.5 hours. Remove the lid 15 minutes before the end of the cooking time if you want the skin to brown. Chicken in a earthenware pot is quick to make, and you don’t have to worry about it during the cooking time. We’ve also made it with carrots and mushrooms, and instead of sage, we used paprika in the oil mixture. Mushrooms lose a lot of water, so you don’t need any additional liquid. We like it best with Brussels sprouts.
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