*  Exported from  MasterCook  *
 
                           CHICKEN IN A CLAY POT
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Mexican                          Chicken
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Whole chicken, about 3
                         -pounds, cut Into serving
                         -pieces
   11                    Cloves garlic, crushed
    1       tb           Coarse salt
    1       t            Freshly ground popper
    2       tb           Corn or vegetable oil
   20       sm           New potatoes, peeled
      3/4   c            Red wine vinegar
      1/2   c            Olive oil
    2       ts           Salt
    6                    Bay leaves
    2       tb           Each dried thyme and
                         -marjoram
    2                    Chiles serranos (optional)
 
   Hey++just found this one in a Cookbook Digest.  It
   might work well in the Romertopf.  Or the Chinese
   sandy pots for that matter.
   
   The traditional way to prepare this chicken dish from
   Michoacan, is in a clay casserole dish covered with a
   sealing layer of ground corn or masa. Small bits of
   the corn mixture break off and add a thickening
   texture to the sauce.  This modern version is much
   simpler to prepare.
   
   Rub the chicken with the garlic, salt, and pepper and
   refrigerate for 2 to 4 hours.
   
   In a large skillet, heat the corn oil, saute the
   chicken briefly and transfer to a cazuela or large
   pot.  In the same oil, lightly brown the potatoes,
   remove, and set aside.  Add the vinegar to the skillet
   and bring to a boil, scraping up browned bits from the
   bottom of the skillet. Pour the vinegar through a
   strainer over the chicken.
   
   Add the olive oil, salt, bay leaves, thyme, and
   marjoram to the chicken cazuela.  Bring to a boil over
   high heat, cover, and lower the heat. Every 10
   minutes, uncover and stir.  After 35 minutes, uncover,
   correct the seasonings, and add the chiles and
   potatoes. Cover and cook over low heat until the
   potatoes are tender, about 15 minutes.
   
   Makes 6 servings.
   
   From “Mexico the Beautiful” (Collins Publishers, $45.)
   
   Posted by Stephen Ceideberg; October 22 1992.
  
 
 
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