Clay pot chicken is a traditional Italian dish with a tender texture and intense flavor. It is made with fresh chicken and seasoned with rosemary, thyme, savory, oregano, sage, and parsley. Cooking in a clay pot gives the chicken a unique flavor and succulent texture. This dish originates from the Tuscany region.
Clean, empty, salt, pepper, and tie the chicken.
Soak the clay pot in warm water for 5 minutes.
Drain it but do not dry it.
Chop a sprig of rosemary, a sprig of thyme, a sprig of savory, four leaves of sage, and parsley; mix in the oregano and place half of the mixture in the pot, then lay the chicken on top and sprinkle it with the remaining herbs.
Cook in the oven at 220 degrees for an hour and a quarter.
Recommended wines: Terre Di Franciacorta Rosso DOC, Rosso Piceno “Superiore” DOC, Biferno Rosso DOC.
Clay Pot
Store clay pot chicken in the refrigerator for up to 3-4 days.
Italy, Toscana
| Energy (kcal) | 198.67 |
| Carbohydrates (g) | 7.81 |
| of which Sugars (g) | 7.81 |
| Fat (g) | 10.05 |
| of which Saturates (g) | 3.09 |
| Protein (g) | 16.54 |
| Fiber (g) | 6.58 |
| Sale (g) | 0.05 |
