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LOCATION: Recipes >> Pressure Cooker >> Claypot Chicken 04

Print this Recipe    Claypot Chicken 04

Braised Chicken With Bacon (Clay Pot)

5 lb chicken
4 strips bacon
1 onion, finely chopped
1 clove garlic, finely chopped
1 c chicken broth
1/2 ts salt
1 freshly ground black pepper
1 tb. cornstarch dissolved in
2 tb. cold water
2 tb. finely chopped parsley or chives

Soak the clay pot in cold water for 10 minutes. Truss the chicken
securely and sit it in the pot, breast side up. Cut the bacon into
small pieces and fry until crisp. Drain the bacon and scatter it
over the chicken breast. Add the onion, garlic, chicken broth, salt
and pepper.

Cover the pot and place it in a cold oven. Adjust the heat to 450F
and cook for 1 1/2 hours.

Drain the juices into a small saucepan. Bring to boiling point
and stir in the cornstarch dissolved in cold water. Add the chives
or parsley to the sauce and pour it over the chicken. The chicken
will be so utterly tender you will not have any difficulty carving
it right out of the pot. Serve with rice or noodles and a tomato
salad.

Serves 4 to 5

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