White wine chicken in clay pot

Name: White wine chicken in clay pot
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 4 large carrots (about 500 g); 500 g Celeriac; 400 g Mushrooms; 1 TABLESPOON Oil; 7-10 Tbsp pepper, salt; 1 TEASPOON dried thyme; 4 (approx. 500 g) Chicken filets; 250 g Shallots or small onions; 1 Garlic clove; 1-2 Bay leaves; 1/8 l Vegetable broth; 1/8 l dry white wine; 1 tablespoon (20 g) sour cream for garnishing

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

4 large carrots (about 500 g)
500 g Celeriac
400 g Mushrooms
1 TABLESPOON Oil
7-10 Tbsp pepper, salt
1 TEASPOON dried thyme
4 (approx. 500 g) Chicken filets
250 g Shallots or small onions
1 Garlic clove
1-2 Bay leaves
1/8 l Vegetable broth
1/8 l dry white wine
1 tablespoon (20 g) sour cream for garnishing

Directions

1
Water the clay pot (approx. 3.5 l capacity) with lid for 10-15 minutes. Take out
2
Peel, wash and chop the carrots and celery. Clean, wash and halve the mushrooms. Mix oil, pepper and 1/2 tsp. thyme. Wash the fillets, dab dry and brush with it. Leave to draw a little
3
Peel shallots, possibly halve them (quarter onions). Peel and chop the garlic. Mix both with vegetables and bay leaf in a clay pot. Season with salt, pepper and 1/2 tsp. thyme. Season fillets with salt and place them on top. Pour stock and wine
4
Cover and cook in a non-preheated oven (electric cooker: 200 °C/recirculating air: 175 °C/gas: level 3) for 1 1/4 - 1 1/2 hours. Serve with sour cream. Goes well with baguette