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Clay Pot Chicken

2 tbs flour
1 1/2 tsp salt
dash of pepper
1/2 tsp tarragon
1 3-lb frying chicken, cut into serving pieces
2 tbs olive oil
juice of half a lemon
1 cup sour cream
2 oz sharp cheddar cheese, grated
1 lb broccoli, washed and separated

Presoak pot, top and bottom, in water for 15 minutes.

Combine flour, pepper, salt and tarragon in a plastic bag, add
chicken parts and shake to coat the pieces. Put aside any remaining
flour mixture.

In a large frying pan, quickly brown the chicken pieces in the
olive oil until golden in colour.

Place the browned chicken in the presoaked clay pot.

Squeeze the juice of half a lemon over the chicken. Add the drippings
from the frying pan; combine the sour cream and the rest of the
flour mixture together and pour over the chicken (this should be
thick). Spread the grated cheddar cheese over top.

Place covered pot in COLD oven and set the temperature to 450 F

Cook for 25-30 minutes. Remove the pot from the oven and add the
broccoli. Recover and place the pot back into the hot oven for 10
minutes (or 5 minutes for crunchier vegetables).

Siphon off the excess fat and serve.

Note: if the chicken doesn't look done in 25-30 minutes then cook
a few minutes longer before adding the broccoli.


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