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Prep Time20 minutes
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Cook Time2 hours
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Serving4
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According to Wikipedia: Cooking in unglazed clay pots which are first immersed in water dates at least to the Etruscans in first century BC but likely dates to several centuries earlier. The Romans adapted the technique and the cooking vessel, which became known as the Roman pot, a cooking vessel similar to those made since April 1967 by the German company Römertopf. According to Paula Wolfert, “all Mediterranean food used to be cooked in clay.”
This is a perfect movie night project! Baked chicken is one of the most comforting comfort foods I can think of. And while you would think it is easy to make a simple baked chicken, I have found it to be rather challenging. This method is foolproof although it requires some TIME. Then again, you know I love SLOW cooking especially on weekends. On this particular weekend, I was watching Bonnie & Clyde (1967). I had not seen the movie since I was a kid (my parents let me watch this?) and it was really interesting to re-watch. Of course, Hackman was terrific but so were Faye Dunaway and Warren Beatty. So, while this chicken was cooking and my house was starting to smell amazing, the Gene Hackman movie marathon continued. 
Ingredients
Baked Chicken
Directions
This recipe worked perfectly in a clay baker. Be sure to soak the Romertopf baker for 20 minutes in cold water before putting the food in it. Then put the baker into a COLD oven.
Dredge the chicken pieces in flour seasoned with the Dooky's seasoning (or any other seasoning you prefer).
Brown the chicken pieces in a skillet in hot oil until brown on both sides. Set aside.
You have already soaked your Romertopf cooker. Spread the sliced onions in the bottom. Mix in the mustard and wine. Shake some Worcestershire sauce over everything.
Add the chicken on top of the onions.
Pour in the chicken broth. Season with salt and pepper. Place the thyme sprigs around the chicken.
Cover the clay cooker (put the top on it) and put it in a cold oven. Turn the oven temp to 430 degrees and cook for 1 hour and 15 minutes. At that point open the oven and remove the top and if the broth is boiling too hard, lower the oven temp to 420 degrees and cook another 45 minutes for a total cooking time of 2 hours.
Remove the clay cooker from the oven carefully. Remove the chicken pieces to a platter. Pour the gravy into a sauce pan and reduce (you could use your immersion blender if you want to). De-grease if necessary. Reduce and thicken.
Pour the sauce over the chicken and serve.
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