Romertopf Swiss Chicken With Mushrooms
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This recipe comes from my original Romertopf cookbook and goes wonderful with rice and a green salad. A hearty meal that's ready in less than an hour.
- Ready In:
- 1 broiler-fryer chicken, cut up
- 1⁄4 cup all-purpose flour
- 1 teaspoon sweet paprika
- 1⁄2 teaspoon dried oregano, crushed
- 1⁄2 teaspoon dried basil, crushed
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon onion powder
- 2 tablespoons olive oil
- 1 teaspoon kosher salt (or to taste)
- 1 teaspoon fresh ground black pepper (or to taste)
- 4 green onions, sliced, tops included
- 8 ounces white mushrooms, wiped clean and sliced
- 1⁄4 cup white wine
- 2 cups sour cream, divided
- 1 1⁄2 cups swiss cheese, grated
- Pre-soak claypot, top and bottom, in water for 15 minutes.
- In a large plastic bag place flour, paprika, oregano, basil, garlic powder, and onion powder. Seal and shake to combine. Add chicken to the bag and shake to coat the pieces.
- In a large skillet over medium-high heat add the olive oil and quickly brown the chicken (reserve the excess flour coating mixture), turning only once.
- Arrange the browned chicken in the claypot, top with salt, pepper, green onions, and mushrooms.
- Add the wine to the frying pan drippings and simmer for 1 minute. Add to the skillet 1 cup of the sour cream and gently heat until thickened, stirring constantly. Pour sauce evenly over the chicken in the claypot. Sprinkle with Swiss cheese and cover with the lid.
- Place claypot in a cold oven and turn heat to 475°F Bake for 45 minutes, depending on chicken, checking for doneness after 30 minutes.
- Remove chicken and vegetables to a platter and tent with foil. Pour juices from the claypot into a saucepan over medium heat. Whisk 1 tablespoon of the flour mixture into the remaining 1 cup of sour cream and stir into the pan juices, heating until thickened.
- Can be served over mash potatoes, rice or noodles.
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