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Chicken Clay Pot Recipes

So, maybe you've been cooking in your clay pot for a few weeks, and are ready to prepare a main course. There are lots to choose from, but you may want to start with a dish that you're sure you know everyone will like-chicken! Chicken is fairly easy to prepare and can be cooked in a variety of ways, from spicy to sweet and sour, to slow baked with side dishes. So, whether you're making dinner for the family or are thinking of having guests over, are some chicken dishes that you'll enjoy preparing-and eating-in your clay cooker.


Main Dishes
Curry Clay Pot Chicken
Clay Pot Roasted Chicken
Asian Clay Pot Chicken


Curry Clay Pot Chicken


  • 1 pound skinless, boneless chicken thighs
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1 teaspoon finely chopped fresh ginger
  • 1 tablespoon cornstarch
  • 6 small new red potatoes, cut into 1/2-inch slices
  • 1 small carrot, peeled and cut into 1/4-inch slices
  • 2 tablespoons vegetable oil
  • 2 teaspoons minced garlic
  • 1 medium onion, thinly sliced
  • 2 tablespoons curry powder
  • 1 medium tomato, cut into 1/2-inch wedges
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 1 green onion, with top, cut into 1-inch pieces

    Place a 2-quart clay pot or heavy casserole with a cover in the oven to heat.

    Trim the fat from the chicken and cut the chicken into 1-inch cubes. In a bowl, combine the salt, pepper, ginger, and cornstarch. Toss the chicken with the cornstarch mixture and set aside.

    Bring 2 cups water to a boil in a saucepan over high heat. Add the potatoes and carrot, cover, and cook two minutes. Drain and set aside.

    Heat a nonstick skillet or wok over high heat until hot. Add the vegetable oil and the chicken; stir and cook until lightly browned, about 1 minute. Add the garlic, onion, curry powder, and tomato and stir-fry 1 minute. Add the potatoes, carrot, soy sauce, and sugar and continue to stir until well mixed. Turn off the heat and transfer the mixture to the preheated clay pot. Cover the clay pot and return to the preheated oven for 15 to 20 minutes. Serve hot.

    To hold the finished dish, turn the oven off and keep warm until ready to serve. Stir in the green onion just before serving.


    Clay Pot Roasted Chicken

  • 4-5 lb (2-2.5 kg) roasting chicken, cut up
  • 3/4 cup red wine
  • 1.75 cups chicken broth
  • 6 small red potatoes, chopped
  • 3 large carrots, chopped
  • 1/4 lb (125 gm) mushrooms, chopped
  • 2 large garlic cloves, minced
  • 1 green pepper (capsicum), chopped
  • 1 tsp tarragon
  • 1 tsp rosemary
  • salt and pepper
  • 1 tbsp cold water
  • 1 tbsp cornstarch (cornflour)

    Remove skin from chicken pieces. Place all ingredients, except water and cornstarch, in the clay pot and place in the oven. Turn oven on to 480F (250C) and bake for 60 minutes. Gently remove lid from clay pot. Using a turkey baster, remove liquid from the pot into a saucepan. Continue cooking chicken, uncovered, for 15 minutes. Make gravy by combining cold water and cornstarch. Bring the liquid to a simmer over medium heat. Add water/cornstarch mixture; stirring occasionally until gravy thickens.

    Remove chicken from oven, serve chicken and vegetables with gravy. Keep the pot covered with towels while eating.


    Asian Clay Pot Chicken


  • 500g chicken pieces preferably no bone. Remove skin.
  • 2 onions, chopped roughly
  • 2-3 cloves garlic, chopped
  • 2 sprigs fresh thyme
  • 8 baby squash
  • 2 heads broccoli
  • 6 baby carrots
  • freshly ground pepper

    In a large clay pot, no oil is necessary, so slowly sweat your chopped onions. When onion is par-cooked, add garlic and chicken pieces. No liquid is necessary, but if you wish a little water may be added here.

    Add sprigs of thyme and pepper. Place lid on pot, and leave to cook slowly for 15-20 minutes or until chicken is cooked. Ten minutes before serving, add remaining vegetables - whole - and allow to cook until tender. You will find you have a lovely, natural sauce in the pot to serve with this meal.

    Keep in mind that if you make enough of each chicken dish, you can do some creative things with the leftovers. For instance, if you prepare roasted chicken one night, making pita sandwiches for lunch or dinner the next day is a good way to add a little variation to your chicken dish. You can also make a stew or rice topping using the curry chicken recipe by cutting the chicken pieces smaller the next day and adding more soy sauce and/or vegetable broth.


    Click here for more recipes including Fat Free Clay Pot Recipes.

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