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Claypot Roasted Chicken
4 servings

4-5 lb (2-2.5 kg) roasting chicken, cut up
3/4 cup red wine
1.75 cups chicken broth
6 small red potatoes, chopped
3 large carrots, chopped
1/4 lb (125 gm) mushrooms, chopped
2 large garlic cloves, minced
1 green pepper (capsicum), chopped
1 tsp tarragon
1 tsp rosemary
salt and pepper

1 tbsp cold water
1 tbsp cornstarch (cornflour)

Remove skin from chicken pieces. Place all ingredients, except
water and cornstarch, in the clay pot and place in the oven. Turn
oven on to 480F (250C) and bake for 60 minutes. Gently remove lid
from clay pot. Using a turkey baster, remove liquid from the pot
into a saucepan. Continue cooking chicken, uncovered, for 15 minutes.
Make gravy by combining cold water and cornstarch. Bring the liquid
to a simmer over medium heat. Add water/cornstarch mixture; stirring
occasionally until gravy thickens. Remove chicken from oven, serve
chicken and vegetables with gravy. Keep the pot covered with towels
while eating.


Unglazed pots must be soaked (bottom and lid) in water 15 minutes
before filling with food.

The clay pot must be placed in a cold oven. The pot will crack if
placed in a preheated oven.

When removing from the oven always place the clay pot on a towel
and wrap several other towels around it. Otherwise the pot will
crack. Do not use wet towels.

Never store the clay pot with the lid in cooking position. Turn it
upside down as this allows air to circulate and keeps the pot from
turning rancid.


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