Chicken In A Clay Pot

Recipe Ingredients

3 lbs	1362g / 48oz	Chicken - cut in serving pcs.
11		Garlic cloves - crushed
1 tablespoon	15ml	Coarse salt
1 teaspoon	5ml	Black pepper, freshly ground - or to taste
2 tablespoons	30ml	Corn oil
20 tablespoons	300ml	New potatoes - peeled (small)
3/4 cup	177ml	Red wine vinegar
1/3 cup	78ml	Olive oil
6		Bay leaves
2 tablespoons	30ml	Ground marjoram
2 tablespoons	30ml	Ground thyme
2		Chiles serranos - optional
2 teaspoons	10ml	Salt - or to taste

Recipe Instructions

Rub the chicken with the garlic, coarse salt, and pepper and refrigerate for 2 to 4 hours.

In a large skillet, heat the corn oil, saute the chicken briefly and transfer to a cazuela or large pot. In the same oil, lightly brown the potatoes, remove, and set aside. Add the vinegar to the skillet and bring to a boil, scraping up browned bits from the bottom of the skillet. Pour the vinegar through a strainer over the chicken.

Add the olive oil, salt, bay leaves, thyme, and marjoram to the chicken cazuela. Bring to a boil over high heat, cover, and lower the heat.

Every 10 minutes, uncover and stir. After 35 minutes, uncover, correct the seasonings, and add the chiles and potatoes. Cover and cook over low heat until the potatoes are tender, about 15 minutes longer.

Source:
MEXICO THE BEAUTIFUL by Susanna Palazuelos (c) 1991 - Collins Publishers, San Francisco, CA - (?) pages - $45.00 - As reprinted in the Sep/Oct, 1992 issue of Cookbook Digest

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