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Clay Pot Chicken & Vegetables In Herbs & Wine

Clay Pot Chicken & Vegetables in Herbs & Wine recipe image
This hearty clay pot dish transforms a whole chicken into a centerpiece of rustic elegance. The bird is marinated overnight in dry red wine, fresh thyme, and rosemary, infusing the meat with deep, savory flavors. Crispy bacon adds a smoky note, while small red potatoes, carrots, celery root, and mushrooms roast alongside, absorbing the delicious juices. The result is incredibly tender chicken with crispy skin and perfectly roasted vegetables. Its an impressive yet comforting meal perfect for family dinners or cozy weekend gatherings, served with a thickened pan sauce for dipping.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 674.4
Dietary: Gluten-free
Description
This hearty clay pot dish transforms a whole chicken into a centerpiece of rustic elegance. The bird is marinated overnight in dry red wine, fresh thyme, and rosemary, infusing the meat with deep, savory flavors. Crispy bacon adds a smoky note, while small red potatoes, carrots, celery root, and mushrooms roast alongside, absorbing the delicious juices. The result is incredibly tender chicken with crispy skin and perfectly roasted vegetables. Its an impressive yet comforting meal perfect for family dinners or cozy weekend gatherings, served with a thickened pan sauce for dipping.
Ingredients
  • 10 Cloves Garlic
  • 3 Sprigs Thyme
  • 3 Sprigs Rosemary
  • 1 Whole Chicken -- 5-6 Pounds
  • 1 1/2 cup Dry Red Wine
  • 3 sl Bacon -- Diced
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1 pound Red Potatoes -- Small And
  • 2 Cups Baby Carrots -- 12 oz
  • 8 oz Celery Root -- 1 Inch Chunks
  • 8 oz Boiling Onions -- Small
  • 1 tb Margarine -- Melted
  • 2 Cups Mushrooms
  • 1 tb Cornstarch
Directions
  1. 1
    Preheat the oven to 450F (230C).
  2. 2
    Place 3 cloves of garlic, thyme sprigs, and rosemary sprigs inside the cavity of the chicken.
  3. 3
    Truss the chicken and place it in a ziplock bag with the dry red wine.
  4. 4
    Seal the bag and refrigerate overnight, turning occasionally to marinate.
  5. 5
    Soak the clay pot top and bottom in cold water for 30 minutes to prevent cracking.
  6. 6
    Meanwhile, cook the diced bacon in a skillet over medium heat until brown and crisp.
  7. 7
    Drain the bacon on paper towels, reserving the drippings in the skillet.
  8. 8
    Drain the clay pot thoroughly and dry it well.
  9. 9
    Remove the chicken from the bag, pat dry, and place it breast-side up in the clay pot.
  10. 10
    Pour the marinade wine into the pot, add the bacon pieces, and sprinkle the chicken with half the salt and pepper.
  11. 11
    Cover the pot with its lid and place it on the bottom shelf of the cold oven before turning the heat on.
  12. 12
    Roast at 450F (232C) for 1 hour and 30 minutes.
  13. 13
    About 30 minutes before the chicken is done, toss potatoes, carrots, celery root, onions, and remaining garlic with melted margarine, 1 tablespoon of reserved bacon drippings, and the remaining salt and pepper in a shallow baking pan.
  14. 14
    Place the vegetable pan on the upper shelf of the oven and cook for 20 minutes, stirring occasionally.
  15. 15
    Add the mushrooms to the vegetable pan and cook for 5 more minutes until tender and lightly browned.
  16. 16
    Remove the chicken from the oven and transfer it to a platter.
  17. 17
    Pour the cooking liquids from the clay pot into a saucepan and skim off the excess fat.
  18. 18
    Spoon the roasted vegetables into the clay pot and place the chicken back on top.
  19. 19
    Return the uncovered clay pot to the oven and cook for 10 to 12 minutes until the skin is brown and crisp.
  20. 20
    Meanwhile, stir the cornstarch into the cooking liquids in the saucepan.
  21. 21
    Bring the sauce to a boil over medium-high heat, then reduce heat to medium-low.
  22. 22
    Cook for about 3 minutes, stirring occasionally, until the sauce is slightly thickened.
  23. 23
    Serve the chicken and vegetables in the clay pot with the sauce on the side.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 674.4kcal
% Daily Value *
Total Fat 36.3g56%
Saturated Fat 11.8g60%
Cholesterol 67.9mg23%
Sodium 6207.1mg259%
Total Carbohydrate 26.6g9%
Dietary Fiber 3.4g14%
Sugars 1.9g
Protein 41.0g82%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: clay pot, chicken, red wine, herbs, roast, bacon, vegetables, potatoes, garlic, thyme, rosemary, dinner, comfort food, rustic, main course, whole chicken, mushrooms, carrots, celery root, sauce
Read it online: https://www.chefs-mate.com/recipe/clay-pot-chicken-vegetables-in-herbs-wine/