Be the first to The clay cooker makes chicken with tarragon cream gravy fast and easy. Plan ahead to soak the claypot at least 15 minutes and always begin with a cold oven.
Prep Time: 20 minutes
Cook Time: 1 hour, 15 minutes
Ingredients:
- 1 frying chicken, cut into quarters
- 1/2 cup chicken broth
- Juice of 1 fresh lemon (about 2 Tablespoons)
- 1 Tablespoon tarragon vinegar
- 1 teaspoon dried tarragon leaves
- 1-1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon Hungarian sweet paprika
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- 1/2 cup heavy cream
Preparation:
Pre-soak both top and bottom of a large clay cooker in water for at least 15 minutes. Drain.
Arrange chicken, skin-side up, in the bottom of the clay cooker. Pour chicken broth down the side into the bottom. Whisk together the lemon juice and tarragon vinegar. Drizzle evenly over the chicken.
In a small bowl, stir together tarragon leaves, salt, pepper, and paprika. Sprinkle mixture over chicken pieces. Top with shallots and garlic.
Cover the clay cooker with the lid and place into a cold oven. Turn on oven to 450 F. Bake about 1-1/4 hours, until chicken is lightly golden.
Remove chicken and cover to keep warm. Pour juices from the bottom of the clay cooker into a small saucepan and add heavy cream. Bring to a boil and cook until slightly thickened, stirring often. Serve sauce over chicken.
Yield: 4 servings
Arrange chicken, skin-side up, in the bottom of the clay cooker. Pour chicken broth down the side into the bottom. Whisk together the lemon juice and tarragon vinegar. Drizzle evenly over the chicken.
In a small bowl, stir together tarragon leaves, salt, pepper, and paprika. Sprinkle mixture over chicken pieces. Top with shallots and garlic.
Cover the clay cooker with the lid and place into a cold oven. Turn on oven to 450 F. Bake about 1-1/4 hours, until chicken is lightly golden.
Remove chicken and cover to keep warm. Pour juices from the bottom of the clay cooker into a small saucepan and add heavy cream. Bring to a boil and cook until slightly thickened, stirring often. Serve sauce over chicken.
Yield: 4 servings
