Out comes the Romertopf again, this time to make a simple vegetable and chicken concoction. It’s inexpensive, easy to make and tastes great. As was mentioned in Philip’s post, (philip’s post pork and prunes) you just throw in the raw meat and veggies and cook it in some liquid, be it water, vegetable stock, meat stock or vine.
There are countless combinations of ingredients to make this, including everything you’d need for a very succulent pot-roast.
What you’ll need for this version:
- Boneless, skinless chicken thighs
- Carrots
- Onions
- Potatoes
- Sweet potatoes
- Apple cider (as the cooking medium)
Tender and moist chicken and vegetables!
What to do:
- Peel and chop up veggies
- Soak your terra-cotta cooker in water for 20-30 minutes (top and bottom)
- Add the veggies, whole chicken thighs and apple cider (preferably enough to cover the chicken, etc.)
- Put in cold oven and heat to 425-475 degrees.
- Cook for 90 minutes and check for doneness (be careful, the terra-cotta gets very hot and remains so for awhile)
- If not done, let it cook longer, checking on it in 15-minute increments.
- If done, remove from oven and put your cooking vessel on a layer of towels so it’s not being put directly on cold granite, which could crack it.
- Now it’s ready to serve.
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