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Claypot Checken Recipe

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This recipe for Claypot Checken, by , is from Kathy's Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Kathy Scott

Category:
Category:

Ingredients:  
Ingredients:  
3 lb whole chicken
17 ounce can plum tomatoes, coarsely cut and undrained
Medium onion, chopped fine
Large green pepper, chopped medium fine
Large clove garlic, minced
1 tsp salt
tsp pepper
tsp dried thyme
1 tsps curry powder
cup dried currants

8 medium-sized red potatoes

Directions:
Directions:
Soak a 3 qt claypot for 30 minutes in cold water. In bottom of pot stir together well all ingredients except the chicken. Add chicken, breast side up. Place red potatoes around the chicken. Cover. Place pot in a cold oven; turn temperature control to 475. Bake until chicken is tender and golden--approximately 1 hours.

Check potatoes for doneness. if done, remove from pot. Allow chicken to brown.

Remove chicken from bones and place back in the sauce. Serve in the clay pot.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
As I have a large claypot, I frequently cook two chickens at once. This is a favorite dish and is excellent when reheated.

I served this once when my brother was visiting and my best friend Judy was dining with us. As this is one of Judy's favorite dishes, David always jokes he got everything at the meal but the chicken. This is when I went to cooking two chickens at a time. Then I always have leftovers to send home with Judy.

 

 

 

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