Clay pot cooking: Lemon Chicken

I've cooked in a Romertopf clay pot for years and thought I'd share some of the recipes that are my faves.  Click SHOW MORE:

First off, get a clay pot cooker - http://amzn.to/1kZ3W28  A bit pricey but they last for YEARS.  I've had mine for at least 15 and only now thinking of replacing it as the lid has a small crack in it.  I've also seen them at Goodwill and other thrift stores.  I think a lot of people get them as wedding gifts, never realize how great they are to cook with and then donate them.  They're ALWAYS brand new at the thrift stores!  I picked up a smaller one than this one for $5.99 at my local Value Village.

Here's the recipe.  NOTE: do NOT preheat the oven when cooking in clay.  The temp needs to rise gradually or you'll break your cooker!

Lemon Chicken

1 lemon
1 frying chicken (3-3 1/4 lbs) cut into quarters
4 TBS flour (if chicken is larger use up to 6 TBS and then add more salt and Paprika)
2 tsp salt
1/2 tsp Paprika (I tend to put a bit more)
2 TBS orange marmalade (I usually use 3 if a larger chicken)
1/4 c cooking sherry

Soak top and bottom of cooker in water for 15 minutes and drain.

Grate lemon rind and set aside.  Juice and put juice on a plate.  Mix the flour, paprika and salt and put on another plate or baking pan.  Dip the chicken quarters in the lemon juice, then the flour mixture and place in the cooker skin side up.  Mix the lemon rind, orange marmalade and sherry and drizzle over the chicken.

Place covered cooker in a cold oven.  Set to 450 and bake for one hour.  Remove cover and bake another 5-10 minutes till chicken is crisp and brown.

To serve, drizzle sauce over chicken.  I usually make this with Rice Pilaf.

Enjoy!

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