Best 20 Chicken Clay Pot Recipes

CLAY POT CHICKEN

Steps:

• Preheat an oven to 350 degrees F. Rub the chicken all over with the oil, and loosely stuff the cavity with 3 onions, 1 garlic clove and 1 sprig of parsley. Set aside. On the bottom of a 3-quart terra-cotta jug or deep heavy casserole, spread half the prosciutto, 2 sprigs parsley, 4 onions, 1 garlic clove, 1 bay leaf and all of the giblets. Place the chicken head-first in the pot, or breast-side up in a casserole. Scatter the remaining onions, garlic, 3 sprigs parsley, prosciutto and bay leaf around and on top of the chicken. In a small bowl, combine the tomatoes, wine, Port, brandy, mustard, and pepper, and pour over the chicken. Cover the pot or casserole and bake for 1 1/2-2 hours, or until chicken is cooked through.
• Remove pot from the oven, and carefully remove the onions and reserve. Drain the liquid from the pot into a large skillet. Lift out the chicken and transfer to a roasting pan fitted with a rack.
• Use a slotted spoon to lift out the giblets from the pot, along with any remaining whole onions and add them to the reserved onions.
• Set the skillet of liquid over high heat, bring to a boil, reduce to a simmer and cook for 10 minutes, or until liquid is reduced by half, stirring often. Preheat a broiler. Place the chicken under the broiler for 3 to 4 minutes, or until browned. To serve, cut the chicken into pieces and arrange on a large platter. Scatter the onions and giblets around the chicken, and spoon some of the warm sauce over the top. Garnish with parsley sprigs and pass extra sauce.

HERB AND LEMON CHICKEN IN A CLAY POT

Steps:

• Mash Herbes de Provence into the softened butter until well blended.
• Rinse chicken inside and out and pat dry with paper towels.
• Soak clay pot and lid in cold water for 15 minutes.
• Meanwhile, place 1/2 lemon in cavity of chicken and truss chicken with kitchen twine. Fold wings under. Rub butter mixture over chicken. Sprinkle with salt and pepper.
• Slice remaining 1/2 lemon into 3 or 4 slices.
• After soaking, line bottom of pot evenly with onion, celery, carrot, garlic and lemon slices. Place chicken, breast side up, on top of vegies.
• Pour broth over chicken and cover pot with soaked lid.
• Place in a COLD oven and set heat at 450°F.
• Cook for 1 hour and 15 minutes, or until the legs move easily and skin is browned.
• (Lid can be removed the last 10 minutes, for crisper skin.).
• Transfer to a platter and let rest 10 minutes before carving. Serve with the pan juices and vegies, if desired.

CHINESE CLAY POT RICE WITH CHICKEN

Steps:

• Heat the vegetable oil in a large saucepan with a lid over medium heat. Cook and stir the bacon pieces until lightly browned and the oil has a bacon flavor, about 1 minute. Remove the bacon from the pan, turn the heat to high, stir in the garlic, and cook until the garlic cloves are beginning to turn golden brown, about 1 more minute. Add the chicken pieces, stirring to seal the surfaces of the meat. Turn the heat down, and cook until golden brown on the outside but still pink on the inside, about 3 minutes.
• Return the bacon pieces to the pan, and stir in the dark soy sauce, oyster sauce, light soy sauce, and rice, and mix everything together until well-combined. Pour in the water (should not reach to the top of the rice mixture), cover the pan, and turn the heat to low. Simmer until the rice is cooked and grains of roasted rice are stuck on the bottom of the pan, about 30 minutes. Serve each portion topped with some of the browned rice kernels scraped from the bottom.

CLAY POT CHICKEN WITH GARLIC CARROTS AND POTATOES

Steps:

• Soak clay pot for 15 min.
• Rub chicken with garlic, salt, pepper, caraway seeds, parsley, Italian dressing and marinate overnight ( optional) You can rub your chicken and bake it right away, but it will taste much better , if marinated.
• In a clay pot, add potatoes, carrots and chicken on top.
• Place your clay pot in the cold oven and roast at 430F for 1.5 hours.

CHICKEN WITH 40 CLOVES OF GARLIC IN A CLAY POT

Steps:

• Soak top and bottom of 3 1/4 quart clay cooker in water about 15 minutes; drain.
• Line bottom and sides of cooker with parchment paper.
• Combine olive oil, garlic and herbs in cooker.
• Rinse and pat dry chicken reserving neck and giblets for other use.
• Place chicken over garlic mixture.
• Drizzle with lemon juice.
• Sprinkle with salt and pepper.
• Place covered cooker in COLD oven.
• Set oven at 475 degrees F.
• Bake until chicken is tender and juices run clear when thigh is pierced, about 1 1/4 hours.
• Remove cover; bake until chicken is crisp and brown.
• 5 to 10 minutes.
• Carve chicken and spoon cooking liquid over chicken.
• Serve with garlic and french bread.

CHINESE CLAY POT CHICKEN RICE

Steps:

• Combine the chicken breast, the chicken wings, 1 cup dark soy sauce, the sesame oil, and the garlic in a mixing bowl; season with white pepper. Slice the Chinese sausages on an angle and add to the chicken mixture. Mix well, cover, and chill at least 10 minutes.
• Thoroughly rinse the shiitake mushrooms and place in a bowl; pour hot water over the mushrooms; allow the mushrooms to sit submerged until they are soaked and bloated, about 15 minutes. Remove the mushrooms, reserving the liquid. Cut the stalks from the mushrooms and discard. Slice the mushrooms in half and set aside.
• Heat the oil in a large, deep skillet over medium heat. Cook the chicken pieces in the hot oil until no longer pink in the center and the juices run clear, 7 to 10 minutes. Drizzle 1/2 cup dark soy sauce over the chicken.
• Wash the rice with water until the water comes out nearly clear; drain completely. Combine the rice and 1 1/2 cup of the reserved liquid from the mushrooms in a non-stick pan; bring to a boil. Reduce heat to low; cover and allow to simmer covered for 10 minutes with the heat on. Add the chicken mixture and mushrooms and remove from the heat; allow to sit covered until the rice is completely tender, 15 to 20 minutes.
• Stir together the chile paste, ginger, and lime juice in a small bowl; drizzle over the chicken rice and top with shredded lettuce to serve.

CHICKEN CLAY POT

Steps:

• Place the chicken cubes in a large bowl and add garlic powder, salt, and black pepper. Cover and place in refrigerator. Combine the soy sauce, dark soy sauce, water, white vinegar, lemon juice, and sugar in a bowl and set aside.
• Heat a 4-quart saucepot or clay pot over low heat. Add brown candy pieces or brown sugar and melt slowly over medium heat, stirring frequently to avoid sticking and burning. When sugar comes to a slow boil, carefully add fish sauce. Add the soy sauce mixture, Thai chile, garlic, and ginger. Add chicken to the liquid and cook, stirring occasionally, until chicken is tender, about 8 minutes.

CLAY POT RICE WITH CHICKEN

Steps:

• Place rice, chicken broth, garlic and shallots into claypot.
• Mix in dark soya sauce, oyster sauce, pepper and sesami oil.
• Cook rice in chicken broth with a claypot over a medium flame.
• Leave the lid of the claypot closed during cooking until the broth is nearly evaporated.
• Open lid and pour in chicken thigh and chinese sausage.
• Replace the lid and continue cooking for about 10-15 minutes.
• Open the lid and stir the rice mixture to prevent the rice from sticking too much to the pot.
• Cook until the rice is cooked (should be soft and fluffy).
• Remove rice and serve.
• Add additional dark soya sauce and pepper to taste.

CLAY POT HUNGARIAN CHICKEN PAPRIKA

Steps:

• Soak your clay cooker per its manufacturer's instructions; in my case, I soak the lid of my Glazed Schlemmertopf for 10 minutes before use.
• Place bacon, onions and green pepper into the clay pot.
• Salt and pepper the chicken pieces, sprinkle with paprika, then add to the pot along with the potatoes.
• Cover and bake at 425° for 1 hour 20 minutes (my clay pot requires going into a non-preheated cold oven before setting the oven temperature).
• Remove clay pot from oven; if adding sour cream, whisk it in at this time (I usually remove everything first then add it back in). Cover and let stand for 5 minutes.
• Serve with crusty French bread.

CLAY POT SESAME CHICKEN

Steps:

• Pre-soak 3-quart clay pot.
• Combine the peanut butter, ginger, garlic, five spice powder, broth, soy sauce, sake, vinegar, sesame oil, hot pepper flakes, and pepper in medium size bowl. Mix well.
• Arrange the chicken breasts in one layer in the soaked 3-quart clay pot. Pour the peanut mixture over the chicken, turning to coat well. Cover the pot and place it in a cold oven. Set the oven temperature to 450°F and cook for 45 minutes, or until the chicken is cooked through.
• Transfer the chicken to a serving plate and garnish with the scallions.

CLAY-POT CHICKEN

Steps:

• Preheat the oven to 180 degrees Celcius.
• Dry fry the coconut in a large wok until evenly browned. Add the vegetable oil, shallots or onion, garlic, lemon grass, ginger, chillies and tamarind paste. Fry for 2 - 4 minutes to release the flavours. Add the chicken pieces to the wok and brown evenly with the spices for 2 - 3 minutes.
• Strain the coconut milk, and add the thin part with the chicken stock, lime leaves, if using, sugar and vinegar. Transfer to a glazed clay pot, cover and bake in the centre of the oven for 50 minutes or until the chicken is tender. Stir in the thick part of the coconut milk and return to the oven for 5-10 minutes.
• Place the tomatoes in a bowl and cover with boiling water to loosen and remove the skins. halve the tomatoes, then remove the seeds and chop into large dice.
• Add the chopped tomatoes to the finished dish, sprinkle with the chopped coriander and serve.
• Plain rice is the usual accompaniment, but I normally serve with Naan Bread.

CLAY-POT CHICKEN IN OYSTER SAUCE

Steps:

• Mix the marinade ingredients in a large bowl, add the chicken pieces and turn to coat them with the marinade.
• Cover with plastic wrap and let the chicken marinate for 30 minute or longer in the refrigerator.
• Preheat oven to 475° Arrange the chicken pieces, with the marinade and the drained black mushrooms, on cookie sheets lined with aluminum foil.
• Roast for 15 minutes, turning once, until the skin is golden. Remove.
• Transfer the browned chicken and mushrooms to a clay pot, dutch oven, or a casserole with a lid. Add the braising sauce and heat until the liquid is boiling.
• Reduce the heat to medium, partially cover, and cook for 45 minutes, until the meat is very tender.
• Skim any fat from the surface.
• The sauce should be slightly thick. If it hasn't thickened sufficiently, heat until boiling, add a little cornstarch dissolved in water, and cook, stirring, until the sauce has a smooth coating consistency.
• Scoop the chicken and sauce onto a serving platter or serve from the pot.
• Steamed rice and a vegetable go good with this dish.

SPICY CREAMY COCONUT CLAY POT CHICKEN

Steps:

• If using a glazed clay pot, soak for 15 minutes in water before using - do not preheat oven.
• If cooking conventionally, pre-heat oven to 180°C.
• Chop chicken into large chunks, about 6cm (2 1/2") square.
• In a small bowl, combine garlic, onion, lemon grass, ginger, chili, shrimp paste (if using) and oil - mix well being sure to break up shrimp paste.
• If using shredded coconut, dry fry over medium heat in a large frying pan, tossing frequently until light brown - be careful not to let it burn.
• Add onion mixture to the pan and fry for about 30 seconds until aromatic.
• Add chicken pieces and fry briefly for 3-4 minutes until lightly browned.
• Add coconut milk (reserve coconut cream for later), lime zest, brown sugar, vinegar and fish sauce (if using instead of shrimp paste).
• Transfer contents of frying pan to soaked clay pot (or to crock pot or oven-proof casserole dish).
• For clay pot, place into a cold oven, set temperature to 180°C and, when oven reaches set temperature, cook for 60 minutes.
• For conventional cooking, place boiling contents of frypan in ovenproof casserole, cover with a lid and place in pre-heated oven for approx 40 minutes.
• For crock pot, place boiling contents of frypan in crock pot and cook for 4-6 hours.
• At the end of cooking time, remove lid, stir in coconut cream and 1 heaped teaspoon bottled minced coriander (if using).
• Cook, uncovered, for a further 10 minutes for sauce to thicken slightly (do not expect a thick sauce).
• Remove from oven and stir in the juice of HALF the lime (or to taste).
• Taste and add a little salt if necessary.
• Serve over steamed jasmine rice and garnish with coriander leaves.

CLAY-POT HONEY LEMON CHICKEN

Steps:

• Prepare a clay roaster by soaking in cold water for 15 minutes.
• Wash the chicken well inside and out under cool running water. Pat dry with paper towels. Rub chicken all over with 2 tablespoons of the lemon juice and season evenly on all sides with the salt and pepper. Place the reserved lemon shell inside the chicken cavity. Place the chicken inside the prepared clay roaster and brush with the melted butter. Cover the roaster and transfer to a cold oven. Set the oven temperature to 400 degrees F and cook for 45 minutes.
• Combine the remaining 1/4 cup of lemon juice, honey, and soy sauce in a small saucepan and cook over medium heat until heated through. In a small bowl, make a paste from the remaining 4 tablespoons of butter and the flour. Whisk the butter-flour mixture into the melted honey-lemon-butter mixture. Continue to cook until the sauce has thickened slightly. Remove the clay cooker from the oven and pour the honey-butter mixture all over the chicken, making sure to evenly cover the breast and any exposed areas. Cover the roaster and return the chicken to the oven for 45 minutes, or until it is cooked through and very tender. Transfer the chicken to a platter or carving board, cut into pieces and serve immediately. Transfer the sauce to a gravy boat for serving, or spoon some of the sauce over each piece of chicken.
• I serve this with roasted potatoes or rice.

CLAY POT CREAMY PAPRIKA CHICKEN

Steps:

• 1. Soak for clay pot for 15 minutes in cold water. Drain. Add the onions and garlic to the bottom of the clay pot. Top with the chicken pieces and season with the paprika , salt and pepper. Pour the wine around the chicken. Cover and place in cold oven. Turn oven to 450 degrees. Bake for 45 minutes.
• 2. Turn the oven off. Remove the chicken and set aside. Stir the sour cream into the onion sauce. Return the chicken to the pot and place back in oven for 10 more minutes to get the sauce hot.
• 3. Serve over hot buttered noodles

CLAY POT HONEY-LEMON CHICKEN

Steps:

• Prepare a clay roaster by soaking in cold water for 15 minutes. Wash the chicken well inside and out under cool running water. Pat dry with paper towels. Rub chicken all over with 2 tablespoons of the lemon juice and season evenly on all sides with the salt and pepper. Place the reserved lemon shell inside the chicken cavity. Place the chicken inside the prepared clay roaster and brush with the melted butter. Cover the roaster and transfer to a cold oven. Set the oven temperature to 400 degrees F and cook for 45 minutes. Combine the remaining 1/4 cup of lemon juice, honey, and soy sauce in a small saucepan and cook over medium heat until heated through. In a small bowl, make a paste from the remaining 4 tablespoons of butter and the flour. Whisk the butter-flour mixture into the melted honey-lemon-butter mixture. Continue to cook until the sauce has thickened slightly. Remove the clay cooker from the oven and pour the honey-butter mixture all over the chicken, making sure to evenly cover the breast and any exposed areas. Cover the roaster and return the chicken to the oven for 45 minutes, or until it is cooked through and very tender. Transfer the chicken to a platter or carving board, cut into pieces and serve immediately. Transfer the sauce to a gravy boat for serving, or spoon some of the sauce over each piece of chicken.

CLAY-POT MISO CHICKEN

Steps:

• Preheat oven to 500°F with rack in middle.
• Pat chicken dry, then roast, skin side up, in 1 layer in a 17- by 12-inch shallow baking pan until skin is golden brown, 35 to 40 minutes.
• While chicken roasts, soak wood ear mushrooms in 4 cups water until softened, about 15 minutes. Drain in a sieve, then rinse well and discard any hard pieces. Drain well, squeezing out excess water.
• Transfer roasted chicken to a bowl and pour pan juices through a fine-mesh sieve into a 1-quart glass measure. Let stand until fat rises to top, 1 to 2 minutes, then skim off and discard fat. Add enough stock to bring total to 4 cups liquid.
• Reduce oven to 300°F and move rack to lower third.
• Peel burdock root, and, if more than 1-inch-thick, halve lengthwise. Cut crosswise into 1-inch pieces. Transfer burdock root to a bowl, then add vinegar and 2 cups water.
• Heat oil in a 7- to 8-quart heavy pot over medium-high heat until it shimmers, then sauté onions until softened and beginning to brown. Add shiitakes, ginger, and garlic and sauté until garlic is golden, 3 to 5 minutes.
• Add mirin and boil, stirring and scraping up any brown bits, 1 minute. Stir in miso and soy sauce, then stir in chicken, wood ear mushrooms, burdock (drained), stock mixture, and remaining 4 cups water. Bring to a boil, skimming off any froth.
• Cover pot and braise in oven until chicken is tender, about 1 hour.
• Stir in mustard greens and continue to braise, covered, 5 minutes. Serve in shallow bowls.

INDONESIAN BEGGAR'S CHICKEN (CLAY POT)

Steps:

• 1. In a blender or food processor, combine all ingredients, except chicken, and blend to a paste.
• 2. Rinse Chicken and pat dry with paper towel. Place on a plate and spread one third of the paste on the inside of the chicken. Spread remaining paste on outside of chicken and cover with plastic wrap. Refrigerate for 1 to 2 hours.
• 3. Soak 3-quart clay cooker (top and bottom) in water for 15 minutes.
• 4. Place chicken in soaked clay cooker and cover with lid. Place in a COLD oven. Set temperature to 450F and cook for 1 hour and 25 minutes.
• 5. Remove chicken from cooker and let rest on platter for 10 minutes before carving.
• 6. Meanwhile, pour the pan juices from the cooker into a small bowl and let sit until ready to serve. Just before serving, skim off any fat that has risen to the surface. Carve chicken and serve with the pan juices.

CLAY POT SWISS CHICKEN AND MUSHROOMS

Steps:

• Presoak pot, top and bottom, in water for at least 15 minutes.
• Shake chicken pieces in bag containing the flour, oregano, paprika, marjoram and garlic salt. Keep the remaining flour mixture.
• Brown the chicken pieces in a frying pan, quickly, with the olive oil. Add the salt and pepper to taste. Place the browned chicken in the claypot, add the chopped green onions and the sliced mushrooms to the claypot.
• To the chicken drippings in the frying pan add the rest of the flour mixture to cook out slightly.
• Once cooked add the white wine and sour cream until sour cream has just melted and mixed through. Pour this whole mixture over the chicken.
• Spread the grated swiss cheese over the chicken and place the covered pot in a cold oven.
• Set the temperature to 250C or 480F and cook for approximately 45 minutes or until chicken is cooked to your liking checking after 30-35 minutes.
• I like to drain any oil accumulated from the chicken, sour cream and cheese and to do this I blot with paper towels.

VIETNAMESE CLAY POT CHICKEN RECIPE - (4.1/5)

Steps:

• Blot the chicken with paper towels to remove excess moisture. Combine the soy sauce, water, white vinegar, fish sauce, and lemon juice in a bowl and set aside. Heat the oil in a wok or large skillet over medium-high heat. Working in batches, carefully place the chicken thighs in the wok skin-side down and sear for about 5 minutes, until the skin is golden brown. Transfer to a plate and set aside. In a clay pot, Dutch oven, or deep skillet over medium heat, melt the brown sugar while stirring frequently to avoid scorching. When the sugar fully liquifies, immediate pour in the soy sauce mixture. Add the chicken, onions, chilis, garlic, and ginger. Bring the liquid to a boil, then reduce to a simmer and cook for 30 to 35 minutes, until the chicken is very tender and the sauce has reduced by at least half. Use tongs to transfer the chicken to a serving dish. Pour the sauce over the chicken, garnish with cilantro springs, and serve hot with rice on the side.