Clay Pot Herb Roasted Chicken In Red Wine

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#40498

serves/makes:

ready in:
1-2 hrs

ingredients

4 pounds roasting chicken, cut up
3/4 cup red wine
1 3/4 cup chicken broth
6 small chopped red potatoes
3 large chopped carrots
1/4 pound chopped mushrooms
2 cloves minced garlic
1 chopped green bell pepper
1 teaspoon tarragon
1 teaspoon rosemary
1 tablespoon cold water
1 tablespoon cornstarch

directions

Prepare clay roaster by soaking in cold water for 10 minutes.

Remove skin from chicken pieces. Place all ingredients, but water and cornstarch, in the clay pot and place in cold oven.

Turn oven on to 480 degrees F and bake 60 minutes. Gently remove lid from clay pot. Using a turkey baster, remove liquid from pot into a saucepan.

Continue cooking chicken, uncovered, for 15 minutes.

Make gravy by combining cold water and cornstarch. Bring the liquid to simmer over medium heat. Add water/cornstarch mixture; stirring occasionally until gravy thickens.

Remove chicken from oven, and serve with gravy and vegetables. Cover pot with towels while eating (so it cools down slowly).

added by

rfrmarybeth

nutrition data

Nutritional data has not been calculated yet.

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