Here is the link to this fantastic vessel for one pot cooking, with no fat. I love my clay pot especially now when it is freezing outside. It warms up the kitchen and the aromas of the herbs as it is cooking make you very excited to eat.
The thing you have to get used to is you must soak the clay pot (top and bottom) in cold water for 10-15 minutes before each use. Then you put it into the oven at a very high temperature 400-450. In this recipe , I used just 3 breasts and they fit perfectly into my smaller pot. I have a larger one to feed more people.
First i made a bed of veggies….sliced sweet onion, sliced thick sweet potatoe, quartered some organic apples, and one orange. Then I took a whole head of garlic and tipped off the ends to roast in the pot.
I washed and dried the breasts, sprinkled them with about a tablespoon of Herbs du Provence, a delicious combination of dried herbs with lavender,thyme, majoram, rosemary, basil, fennel and sage. Drizzled some extra virgin olive oil into the skin, along with a splash of my best balsamic vinegar. Placed them on top of the bed of veggies and added about 1/2 cup low salt chicken broth. You need enough broth to go up to about the bottom of the breast, by the bone. Do not cover with broth, the skins need to brown.
Then turn the oven to 425, cover pot and place in oven for 45 minutes to an hour, depending on how big the breasts are. You can tell when it’s ready when you really smell the aroma. At this point you need to put on 2 very heavy oven mitts, open the oven, pull out the rack and open the top AWAY from your face. If it is time, the broth will be sizzling and the dish almost done. Now, you take off the top, place it on the top of your stove, and let it cook about another 10 minutes till brown.
I defy anyone to make a moister, more delicious chicken breast with the most fabulous natural gravy you’ve ever tasted. With no butter, no basting, nothing but this wonderful pot!
Do it for your health and it will make you happy!