Clay Baked Garlic Chicken

Today we are going to take a look at a delicious way to prepare a whole chicken in the clay baker that also has the added bonus that it produces incredible, soft and delicious clay baked garlic cloves that you can enjoy on the side.

We have looked at clay baking several times in the past. If you are unfamiliar with it I wrote a post that was an introduction to clay baking on a previous blog that you can read called "The simple art of Clay Baking"


We have also looked at making a whole chicken in the clay baker as well and this version uses some of the same ingredients.

As always when clay baking, fill both halves of the baker with water and let them soak at room temperature for 15 minutes prior to cooking.

Meanwhile, take 4 heads of garlic and cut off about half an inch from the top of each. Do not peel or separate the cloves. Rub one of the heads all over the chicken and then insert it into the cavity of the chicken.

Then further prepare your chicken by brushing about a tablespoon of olive oil all over it and seasoning it liberally with salt and pepper and around a tablespoon of paprika. When you have finished seasoning the chicken squirt the juice of one half lemon over it.

Place the remaining 3 heads of garlic in the bottom of the clay baker after it has soaked and you have emptied out the water from both halves. Add 1 large onion, halved, to the bottom of the baker as well. Pour into the bottom 1 cup of chicken broth.

Place the seasoned chicken on top of the onion, garlic heads and broth and insert one half lemon into the cavity of the chicken.

Put on the top of the clay baker and place into a COLD oven (always remember this or your clay baker may crack). Set the oven to 425 degrees and cook for 1 1/4 to 1 1/2 hours. After cooking remove from oven and let sit 10-15 minutes before carving and serving.

Serve each portion with some of the onions and garlic cloves. Clay baked garlic is a real treat that is so soft you simply squeeze out onto your fork, rice or chciken!

Goes well with rice and your favourite dry white wine. Personally, I enjoy these kinds of chicken dishes with a very chilled Portuguese Vinho Verde.

Enjoy.

See also:  Clay Baked Chicken: Clay baking a whole chicken..."Roman" style

See also: Clay Baked West Indian Style Pork Chops

Lemon Garlic Chicken Thighs

Today we are going to take a look at a recipe for boneless, skinless chicken thighs that is truly delicious and that is in part inspired by Puttanesca-style pasta sauces.



This is made stove-top and can be done either in a large saucepan or in a Dutch Oven for larger quantities. We will be using a Dutch Oven and using measurements for making around 10-12 thighs.

First, season your chicken thighs liberally with black pepper and with sea salt to taste. Heat some olive oil over medium-high heat in your saucepan/Dutch Oven and then brown the thighs (in batches) for about 3 minutes a side.

Remove the thighs when browned and set aside on a platter.

Do not drain any of the remaining oil or juices. Add to it some more oil if needed, bring back to a sauteing heat and then add 8 minced cloves of garlic, 8 anchovy fillets, a teaspoon of red chili flakes (or to taste) and a small jar of capers. Stir constantly while trying to break-up and dissolve the anchovies and brown the garlic. This should take around 3-5 minutes.

When this is done, put the chicken back in the Dutch Oven, add enough chicken stock to just cover the chicken. Also add the juice of 1 lemon. Bring to a boil, reduce heat, cover and simmer the chicken until done, normally around 30-40 minutes.

This is a tart and very flavourful chicken dish that pairs especially well with vinho verde or other chilled white wines.

I like to serve it on top of rice, in its sauce, with some sliced baguette style bread on the side.

Enjoy.

See also: Slow Cooker Seasoned Whole Chicken

See also: Sauteed Seasoned Chicken Breasts in a Garlic Mushroom Sauce