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Title: Clay Pot Chicken & Vegetables In Herbs & Wine
Yield: 6 Servings

Ingredients

     10    cloves garlic
      3    sprigs thyme
      2    sprigs rosemary
      1    whole chicken; 5-6 pounds
  1 1/2 c  dry red wine
      3 sl bacon; diced
      1 ts salt
      1 ts pepper
      1 lb red potatoes; small and
           -halved
     12 oz baby carrots; 2 cups
      8 oz celery root; 1 inch chunks
      8 oz boiling onions; small
      1 tb margarine; melted
      8 oz mushrooms; 2 cups
      1 tb cornstarch

Instructions

Place 3 cloves garlic, thyme and rosemary in cavity of chicken. Truss
chicken and place in
ziplock bag. Pour in wine and refrigerate overnight, turning
occassionally.

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 the
bottom shelf in cold oven. Set temperature at 450 degrees for 1 1/2 hours.

About 30 minutes before chicken is done, in shallow baking pan toss
potatoes,
carrots,
celery root and onions with butter and 1 tablespoon reserved bacon
drippings
and
remaining salt and pepper. Place on upper shelf in oven; cook 20 minutes,
stirring
occassionally. 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 saucepan, skimming off fat. Spoon vegetable 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 occassionally,
until slighly
thickened. Serve chicken and vegetables in clay pot with sauce on the
side..

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Per serving: 481 Calories; 16g Fat (33% calories from fat); 45g Protein;
29g Carbohydrate; 126mg Cholesterol; 608mg Sodium

Suggested Wine: Pinor noir

NOTES : Garnish with additional sprigs of herb, if desired.

MasterCook export: cornish

Contributor: Teresa Steinert

Preparation Time: 0:00

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