Chicken in terracotta
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Chicken |
| 3 | tablespoons | Dijon mustard |
| 1 | Garlic clove | |
| Sea salt and black pepper | ||
| 3 | Sprigs chervil | |
| 3 | Sprigs tarragon | |
| 3 | Sprigs dill | |
| 3 | Sprigs parsely | |
| 2 | Sprigs lemon thyme | |
| 1 | Sprig marjoram | |
| 1 | tablespoon | Olive oil |
Directions
DIRECTIONS
Thick terracotta pots (chicken bricks or romertopf) especially for baking chickens in can be bought now in many kitchen shops; they are foolproof to use, and keep the oven clean.
Paint the bird all over with mustard and lay it in the bottom half of the terracotta pot. Cut the peeled clove of garlic in half and rub it over the inside of the pot. Rub the skin of the bird with salt and pepper. Scatter the herbs over the bird, tucking some inside it. Pour the olive oil over the chicken and close the pot.
Place in a cold oven, turn up the heat as high as it will go and leave for 1 - 1½ hours. Take the pot out of the oven and remove the bird. Carve the chicken and arrange the pieces on a serving platter. Strain the cooking juices from the pot, discarding the herbs, and pour the juices over the carved chicken. Serve with rice or noodles and a green salad.
Source: The Herb Book by Arabella Boxer & Philippa Back Shared by: Sean McCormick