Best 4 Clay Pot Swiss Chicken And Mushrooms Recipes

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Indulge in the heartwarming flavors of Swiss chicken and mushrooms, a classic dish elevated with the earthy essence of clay pot cooking. Originating from the Swiss countryside, this culinary masterpiece combines tender chicken, succulent mushrooms, and a creamy sauce infused with the rich aroma of Swiss cheese. The clay pot, with its natural heat retention properties, evenly distributes heat, resulting in a moist and flavorful chicken dish. Discover the secrets behind this comforting meal, as we guide you through the step-by-step process of creating this delectable dish, along with a variation that introduces the tangy zest of lemon and a vegetarian alternative featuring tofu instead of chicken. Prepare to tantalize your taste buds with this Swiss chicken and mushroom extravaganza, perfect for cozy gatherings or a special treat for your family and friends.

Here are our top 4 tried and tested recipes!

MUSHROOM AND SWISS CHICKEN



Mushroom and Swiss Chicken image

This is an easy recipe that will impress your guests! It can be served with rice or pasta. The dish is so wonderful, you might want to keep the side dishes plain and simple.

Provided by Natalie Rowe

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h10m

Yield 4

Number Of Ingredients 8

4 skinless, boneless chicken breasts
2 cloves crushed garlic
3 tablespoons olive oil
3 tablespoons red wine vinegar
1 tablespoon Cajun-style seasoning
1 cup chopped green onion
1 (8 ounce) package sliced fresh mushrooms
4 slices Swiss cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine oil and garlic in a 9x13 inch baking dish. Add chicken breasts and coat well with the oil and garlic. Sprinkle with the vinegar and Cajun seasoning.
  • Bake at 350 degrees F (175 degrees C) for 30 minutes.
  • Remove chicken from oven and cover with green onion and mushrooms; then add a few more sprinkles of oil and vinegar and return dish to oven for 15 to 20 minutes more. Remove from oven and immediately place 1 slice of cheese on top of each chicken breast; cheese will melt. Serve immediately.

Nutrition Facts : Calories 359.6 calories, Carbohydrate 7.5 g, Cholesterol 94.5 mg, Fat 19.8 g, Fiber 1.8 g, Protein 36.9 g, SaturatedFat 6.9 g, Sodium 499.9 mg, Sugar 2.3 g

SWISS MUSHROOM CHICKEN



Swiss Mushroom Chicken image

This entree is easy to prepare but looks and tastes special enough for company and special-occasion suppers. Everyone enjoys the golden chicken breasts topped with ham, melted Swiss cheese and fresh mushrooms.-Jan Baxter, Humarock, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

4 boneless skinless chicken breast halves (4 ounces each)
1 large egg
1 cup crushed butter-flavored crackers (about 25 crackers)
3/4 teaspoon salt
1/2 pound fresh mushrooms, sliced
2 tablespoons butter, divided
4 slices deli ham or thinly sliced hard salami
4 slices Swiss cheese

Steps:

  • Preheat broiler. Flatten chicken to 1/4-in. thickness. In a shallow bowl, lightly beat the egg. Combine cracker crumbs and salt in another shallow bowl. Dip chicken in egg, then roll in crumbs; set aside., In a large ovenproof skillet, saute mushrooms in 1 tablespoon butter until tender; remove and set aside. In the same skillet, cook chicken over medium heat in remaining butter for 3-4 minutes on each side or until no longer pink. , Top each chicken breast half with a ham slice, mushrooms and a cheese slice. Broil 4-6 in. from the heat for 1-2 minutes or until cheese is melted.

Nutrition Facts : Calories 343 calories, Fat 21g fat (10g saturated fat), Cholesterol 119mg cholesterol, Sodium 956mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 1g fiber), Protein 20g protein.

CLAY POT CHICKEN



Clay Pot Chicken image

Provided by Food Network

Categories     main-dish

Time 2h45m

Yield 4 to 6 servings

Number Of Ingredients 13

1 (3-pound) frying chicken, giblets removed and reserved
1 tablespoon olive oil
12 small onions, peeled
3 garlic cloves, peeled
6 sprigs parsley, plus extra for garnish
1/4 pound prosciutto, small dice
2 whole bay leaves
3 large tomatoes, peeled, seeded and chopped
1/2 cup dry white wine
1/3 cup tawny or ruby Port
2 tablespoons brandy
1 tablespoon Dijon mustard
Freshly ground pepper

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



Herb and Lemon Chicken in a Clay Pot image

This recipe utilizes a clay cooker, such as a Romertopf. (for alternative cooking method without a clay pot, see diner524's review) The chicken stays juicy but still gets a crispy skin on top. Remember the clay pot and lid need to be soaked in cold water for 15 minutes before using. Try to find an Herbes de Provence that includes lavender flowers. This is good with steamed rice, or roasted vegies. The juices from the clay pot are good over the rice or vegies.

Provided by Outta Here

Categories     Whole Chicken

Time 2h

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons unsalted butter, room temperature
1 1/2 teaspoons herbes de provence
4 lbs chicken, whole
1 large lemon, cut in half
salt and pepper, to taste
1 medium yellow onion, peeled and cut into 8 wedges
1 stalk celery, cut into 8 pieces
1 large carrot, cut into 8 pieces
3 garlic cloves, peeled and left whole
1/2 cup chicken broth (or white wine)

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.

Tips:

  • Use a good quality Swiss cheese that melts well, such as Gruyère or Emmental.
  • If you don't have a clay pot, you can use a Dutch oven or a large skillet.
  • Brown the chicken in a separate pan before adding it to the clay pot. This will help to keep the chicken moist.
  • Use a variety of mushrooms, such as cremini, shiitake, and oyster mushrooms.
  • Add a splash of white wine or chicken broth to the clay pot before baking. This will help to create a flavorful sauce.
  • Serve the chicken and mushrooms over rice or mashed potatoes.

Conclusion:

Clay pot Swiss chicken and mushrooms is a delicious and easy-to-make dish that's perfect for a weeknight meal. The chicken is tender and juicy, the mushrooms are flavorful, and the Swiss cheese is melted and gooey. This dish is sure to be a hit with the whole family.

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