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Clay Pot Chicken and Leeks




Source of Recipe


Suzanne Somers Daily Recipe


Recipe Introduction


Clay Pot Chicken and Leeks

PROTEINS/FATS AND VEGGIES; LEVEL ONE

SERVES 4


I created this recipe while living in Las Vegas and starring nightly in the Moulin Rouge at the Hilton. Before I went to bed at four a.m., I would put the clay pot to soak in water. When I got up at noon, I would put all the ingredients in the clay pot, put it in the oven, and when I awoke from my afternoon nap, my house smelled like a gourmet chef was in the kitchen. This is sweet and juicy and delicious, and great served with Baked Garlic to spread on the chicken.




List of Ingredients





4 large leeks, washed and halved green tops removed
1 chicken (3 pounds), cut into pieces with skin removed
3 tablespoons ground cumin
Salt and freshly ground black pepper
3 tablespoons butter
3 cups chicken broth




Recipe



If you have a clay pot, soak it in water overnight (or for at least 1 hour). If you don’t have a clay pot, a Dutch oven will be fine. Preheat the oven to 325°F. Line the bottom of the pot or Dutch oven with a layer of leeks. Then make a layer with pieces of chicken. Sprinkle the cumin, salt, and pepper over the chicken. Dot with a tablespoon of butter. Begin layering again with leeks, chicken, cumin, salt, pepper, and butter. Over the top layer, put an additional layer of leeks. Pour in the broth and add any remaining butter. Cover and bake for 2 hours or until chicken is cooked through.