Prep 30 mins
Cook 1 hr 35 mins
This is adapted from a recipe that came with my Schlemmertopf clay pot.
- 3 1⁄2-4 lbs frying chicken, cut in serving pieces
- 2 large onions, chopped
- 1 green pepper, chopped
- 1 1⁄2 tablespoons Hungarian paprika
- 4 medium potatoes, cut as for French frying
- 1 cup sour cream (optional)
- 4 slices bacon, sliced cross-ways
- Soak your clay cooker per its manufacturer's instructions; in my case, I soak the lid of my Glazed Schlemmertopf for 10 minutes before use.
- Place bacon, onions and green pepper into the clay pot.
- Salt and pepper the chicken pieces, sprinkle with paprika, then add to the pot along with the potatoes.
- Cover and bake at 425° for 1 hour 20 minutes (my clay pot requires going into a non-preheated cold oven before setting the oven temperature).
- Remove clay pot from oven; if adding sour cream, whisk it in at this time (I usually remove everything first then add it back in). Cover and let stand for 5 minutes.
- Serve with crusty French bread.
We made this recipe as is except that our 3qt pot would not hold the potatoes so we baked those separately. The flavor was fantastic though I would have added more paprika. For some reason it didn't have the 'punch' we had anticipated. This was the maiden voyage for our pot and it was a great choice. We own a Romertopf and not the Shlemmertopf (glazed) Thanks for the simple but tasty recipe!
This is one of the moistest chicken I have ever had and the vegetables were beautifully tender, I had very liquid left in the bottom of the pot and just put a couple of tablespoons of sour cream in for the sauce. Then :oops: as I sat down to eat, somethings is missing this is too bland slap slap yes I forgot the paprika, I couldn't believe it but we still enjoyed and I will be making again and with the PAPRIKA. Thank you mersaydees, made for Edition 9 - Make My Recipe.
This is so easy and very delicious! The hardest part is soaking the clay cooker! :) The sauce is to die for! My clay cooker is on the small side, so I cooked the potatoes separately and then added to the sauce when serving. This is a keeper!