Chicken in Clay Pot

Soak the clay pot ( 3 liters capacity) in cold water for a few hours. Peel the shallots and garlic, cut the shallots in half, cut the chili peppers in half and remove the seeds.

Season the poulard inside and out with salt and season with pepper. Tie the legs together with spaghetti. Heat the oil in a frying pan and sear the poularde on all sides until golden brown. Add the shallots and garlic and fry for 1 minute, extinguish with the cider vinegar and pour in the stock.

Put everything together in the watered clay pot (the poularde with the breast upwards), add the laurel, thyme, marjoram as well as the olives and season with the sugar.

Cover the pot with the lid and place it in the heated oven on the lowest shelf. Steam the poulard at 200 °C (gas 3, convection oven 180 °C ) for 1 hour.

In the meantime, rinse the apples, cut them into eighths, core them and cut them into coarse pieces, sprinkle with the juice of one lemon.

After an hour, turn the heat down to 160 °C (gas 1-2) and remove the lid. Add the apple pieces to the casserole. Continue cooking the poularde without the lid for 20-half an hour (convection oven 15 min.).

Remove the poularde from the cooking pot, cool it a little bit, cut it into pieces and put it repeatedly back into the clay pot form and bring it to the table in the clay pot. Serve with bread, e.g. baguette.

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