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🍽️ Crispy Chicken with Bay Leaf and Vegetables from the Clay Pot

387 kcal · 30 min · 4 servings

Ingredients

• 1 Chicken (1200 g)
• 6 fresh bay leaves
• 2 bulbs fennel
• 2 zucchini
• 3 spring onions
• 300 g cherry tomatoes
• 350 ml dry white wine

Instructions

1. 1. Rinse the chicken under running water.
2. 2. Pat the chicken dry completely with kitchen paper.
3. 3. Take the bay leaves and carefully slide them under the skin of the chicken.
4. 4. Season the meat inside and out generously with salt and pepper.
5. 5. Wash the fennel, zucchini, and spring onions.
6. 6. Remove the tough ends and the stringy green tops from the spring onions.
7. 7. Cut the fennel, zucchini, and spring onions into small pieces.
8. 8. Wash the tomatoes.
9. 9. Cut the tomatoes in half.
10. 10. Place the cut vegetables into the clay pot.
11. 11. Place the chicken directly on top of the vegetables in the pot.
12. 12. Pour the wine over the chicken and vegetables.
13. 13. Place the lid on the clay pot.
14. 14. Preheat the oven to 200 degrees Celsius fan-forced.
15. 15. Place the closed pot into the preheated oven.
16. 16. Cook the chicken for about 1 hour.
17. 17. Remove the pot from the oven after the cooking time.
18. 18. Remove the lid from the pot.
19. 19. Place the pot back into the oven.
20. 20. Bake the chicken for another 20 minutes until golden brown.
21. 21. Add a little more wine if necessary, if the pot looks too dry.
22. 22. Pierce the chicken thighs with a fork to check for doneness.
23. 23. Make sure the meat juices running out are light and clear.

Nutrition per serving

• kcal: 387
• Protein: 64 g · Fett/Fat: 3 g · Carbs: 10 g