SPANISH CLAY POT COOKING ENJOY DAN:

SPANISH CHICKEN IN CLAY by CHEF DAN:
Serves 4 CLAY POTS by robbie@CookonClay.com

INGREDIENTS:

4 chicken breasts, boneless, skinless
4 cups chicken stock
2/3 bottle white wine
1 teaspoon saffron
1 whole garlic bulb
2 onions, quartered
3 whole carrots, peeled
4 ribs celery
6 new potatoes, sliced into ½-inch slices
1-cup snap peas, trimmed
1-cup baby portabella mushrooms, sliced
14 large Spanish style olives
1 lemon, sliced into 1/4-inch slices
1 hand full of fresh thyme leaves, torn
Sea salt and freshly ground black pepper to taste

DIRECTIONS: (PRE-HEAT OVEN TO 4OO DEGREES)

1. In a clay flatware cooking pot whisk together white wine, chicken stock, saffron and salt and pepper to taste.
2. Take garlic bulb and cut off ¼ of the top. Place while bulb in the corner of the pot.
3. Arrange onions, carrots, celery, snap peas, sliced mushrooms in the bottom of your pot.
4. Arrange potatoes slices on top.
5. Lay chicken breast and lemon slices on top of the vegetables and top with olives.
6. Cover with fresh thyme.
7. Cover and bake in pre-heated oven for 1-1/2-hours.
8. Serve from the cooking pot.

ENJOY DAN: BON-APPETITE!!