CLAY-POT COOKING FROM COOKONCLAY ON WHIDBEY ISLAND ENJOY DAN:

CHICKEN IN A SQUARE BAKER CLAY POT FROM RobbieCookonClay.com
By CHEF DAN:
Serves 4

INGREDIENTS:

1 (3 pound) frying chicken, giblets removed
1/4-cup fresh lemon juice, (reserve lemon shell)
5 garlic cloves, left whole
1 onion, quarter
3 carrots, cut into 4 fourths on the bias
12 cherry tomatoes
2/3-bottle of cheap dry white wine
1/2- cup cream cherry
2 bay leaves
1 cup fresh herbs, springs of rosemary, lemon thyme basil, or chocolate basil

DIRECTIONS: (PRE-HEAT OVEN TO 400 DEGREES)

1. Wash chicken in cold water and pat dry.
2. Rub chicken all over with 2 tablespoons of lemon juice and season all-sides with kosher salt and freshly ground black pepper.
3. Throw in the cavity rosemary springs bay leaves and the lemon shell.
4. In the clay pot add garlic cloves, onion and carrots.
5. Lay chicken breasts UP on top of vegetables and add the tomatoes and fresh herbs.
6. Pour in the cheap wine, and cream cherry.
7. Cover the square baker clay pot and cook 1 to 1-1/2- hours.
8. Remove from oven and let rest for 10 minutes.
9. Slice and serve with risotto, orzo, rice pilaf or jasmine rice

ENJOY DAN: BON-APPETITE!!