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Clay Pot Chicken

Quiche 'n' Tell
A French country-style, one-pot chicken dish
Prep Time 45 mins
Cook Time 1 hr
Total Time 1 hr 45 mins
Servings 4


  • 1 medium-sized chicken with skin on 3-4 wedges of lemon
  • 8 baby potatoes peeled
  • 3 large carrots peeled and quartered
  • 2 heads of garlic cloves separated but not peeled
  • 3 celery stalks peeled and quartered
  • 10 shallots or small white onions peeled
  • 3 thyme sprigs
  • 3 parsley sprigs
  • 2 rosemary sprigs
  • 1 cup chicken broth
  • 1/2 cup dry white wine
  • 5 tbsps extra-virgin olive oil
  • 1 cup water
  • Salt
  • Freshly ground black pepper
  • 1 1/2 cups all-purpose flour
  • 3/4 cup hot water


  • Preheat your oven to 230 degrees C.
  • Massage the chicken well with salt and pepper all over on its skin as well as inside its cavity. Heat a tablespoon of olive oil in a skillet and brown the chicken on all sides. Set aside.
  • Heat 2 tablespoons of olive oil in the same skillet and quickly brown the vegetables and garlic with salt and pepper. Pour into a Dutch oven or any other suitable pot and mix in the herbs and the lemon wedges. You could also put a lemon wedge and some herbs inside the chicken.
  • Place the chicken in the pot so that it's well tucked in and surrounded with the vegetables. Combine the broth, wine and the rest of the olive oil and pour over the chicken and the vegetables.
  • Make a pliable dough with the flour and water. Cover the pot with its lid and seal the sides tightly with the dough. Alternatively use foil in place of a lid and seal with the dough.
  • Put the pot in the oven and cook for 55 minutes to an hour. Make sure to break the dough seal gently if using a clay or ceramic pot. Serve with crusty bread.


Adapted from around my french table by Dorie Greenspan