November 05, 2006

Clay pot chicken

Today´s Swedish word: kyckling. Means chicken.

*Clattering teeth*
My man is on his way to wander round a lake with a friend but I am sooo happy to stay indoors today. It is damp, it is gloomy and just a few degrees above zero. I just got dressed to go down to the library but realised that it is closed today since it is the All Saints weekend. So I am staying here baking, cooking and sewing (oh yes, I am trapped by the crafts devil, happens every year by this time). This photo though was taken this Friday when the weather was absolutely fantastic. I think it looks rather cool with both autumn leaves and snow on the same time. Now the leaves are gone...

Yesterday we invited my in-laws for a simple Saturday dinner and I decided it was time to once again de-dust the clay pot, or romtopf as the Germans call it. I had bought some large chicken legs and also the fridge was full of lovely root veg after a trip to an organic farm last weekend. I leafed through a cookbook or two and found a recipe from my ever-present cooking guru Anna Bergenström which I tweaked a little. This was lovely served with potatoes and a cold sauce made from creme fraiche with freshly grated horse radish. Clay pot cooking is really very practical and the chicken comes out juicy and tender.

Clay pot chicken
Soak the pot in water for at least 30 minutes
Chop up some vegetables in large pieces, I used about two carrots, half a swede, 1/4 root celery, two very small red onions and one large parsnip. I should have used kohlrabi as well but forgot! Put in the bottom of the pot and mix, don´t fill more than half of the pot so you have room for the chicken as well. Season with a little salt and pepper. If you don´t have a garlic allergic in the house add some garlic as well!

Cut the chicken legs (three in my case) in half, rub them with the juice from half a lemon, peel from half a lemon, pepper and salt and a pinch of dried oregano or thyme (I used my beloved Herbes de Provence). Put them on top of the root veggies, pour over a glug of white wine, put on the lid and then put it in cold (very important!) oven, programmed for 200C. When the oven reaches 200C start counting time, it will take about 45 minutes for the chicken to cook.

I like my chicken a bit brown and crisp so I took off the lid the last ten minutes or so and put on the grill mode. You can also brown the chicken before you put it in the pot.

Serve directly from the pot and forget about the cold outside.

6 comments:

Tanna said...

I've always wanted a clay pot. That sounds wonderful especially for the cold and snow.

Ivonne said...

Like Tanna, I have always wanted a clay pot!

I bet the chicken was delicious!

Mama Lamb said...

Stumbled across your blog, and am enjoying it. My husband worked for a Swedish company for a while (here in the US) and we made many Swedish friends, vacationed with them in Sweden, had them here for their vacations,etc. So I was so pleased to see your word of the day, and to recognize the words! (Although my pronunciation leaves a great deal to be desired.)

Will have to visit here often to keep up my vocab!

joey said...

I have always wanted to try clay pot cooking...and I have just such a pot en route here from Spain...I just hope it survives the journey! If it does I will definitely be trying this soon :)

Clivia said...

Tanna and Ivonne, you should get one if you have room for it in your kitchen! It is the only problem with clay pots - they are big! We inherited ours from A´s grandmother.
And Joey, I hope yours travels well!
Mama Lamb, I am glad you like my new feature! I will concider phonetical advice too in the future...

Steve said...

No foreigner will ever pronounce "ö" correctly. I speak from experience, just ask Karin!