In traditional cooking we often encounter dishes cooked in clay pots, glazed or unglazed.
In traditional cooking we often encounter dishes cooked in clay pots, glazed or unglazed. The unglazed variety are porous, and are so on purpose, because they are sunk in water ahead of cooking, usually for about 15 minutes. The vessel absorbs water, and during cooking makes steam inside, aiding in the cooking process. It is said that this type of vessel dates back to the Roman era, when it was known as terra sigilata.
In order to make today's recipe, you need 6 to 8 medium or large sized potatoes, 2 or 3 medium sized onions, one green or red pepper, and one tomato. You can also add green peas, green beans, or sliced carrot. After soaking the clay pot in water, make a layer of the cubed potatoes on the bottom, then the rest of the vegetables, not forgetting the onion cut julienne. Put the chicken meat, preferably thighs and drumsticks, over the bed of vegetables, then set firmly the cover over the pot, which you first soak in water as well. Unusually, this type of cooking starts with a cold oven, set at minimum heat. The secret is that we have to gradually raise the heat for 45 minutes, bringing it to a maximum in that interval. After about an hour, take off the cover, and leave in the oven for an additional quarter of an hour at low heat, until the chicken parts brown.
Take the clay pot out of the oven and place on a wooden chopping block, which is necessary in order to prevent the hot pot from cracking. After portioning onto plates, season with salt. The dish goes well with a glass of dry or semi-dry white wine. Enjoy!
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