I love cooking in clay pots because it reminds me of the simplicity and the earthiness of food. It also reminds me of the clay pots passed down from one generation to the next and that I’m cooking food in an old traditional way. I don’t know why, but food cooked in clay pots always tastes better. If you don’t have any on hand, check out these options for both clay pots and mini casserole pots with lids.
You can even go to the local grocery stores (Bakaliko) in our town of Molyvos, and get freshly made yogurt in clay pots. When I was living in Kuwait and Saudi Arabia, I found the exact same thing and was so happy that they too would sell traditional yogurt in clay pots.
This dish combines poached chicken with celery, green onions, and garlic along with some white wine and spices served with my Egg Lemon Sauce (Avgolemono).
I know the ingredients photo looks daunting, however, it is not. Just prepare all your ingredients while you are poaching your chicken. This way it is not difficult, but a natural progression from poaching your kitchen, measuring and preparing your ingredients, assembling it, baking it, and making your Egg lemon sauce.
As you are poaching your chicken, you can prepare and measure all the other ingredients you will need for this recipe.
Next, measure out your spices. Of course, you can use freshly grated nutmeg instead of the store-bought pre-grated type. Clearly, the freshly grated nutmeg adds more depth, than the 1-year year old nutmeg that has been sitting in the cupboard. (We are all guilty of that).
Once you have assembled everything, place the clay pots in the oven and bake for 30 minutes at 350 F degrees.
While this is baking, you can make your Egg Lemon Sauce so that you can add to the chicken as soon as it comes out of the oven. It will take you the full 30 minutes, so start by pre-measuring your ingredients for the Egg Lemon sauce.
As soon as your chicken comes out of the oven, add the Egg Lemon sauce and then add some freshly ground black pepper. Serve and enjoy!