Clay Pot Chicken And Vegetables In Herbs And Wine

Directions

1. Place 3 cloves garlic, thyme and rosemary in cavity of the chicken. Truss chicken and place in ziplock bag. Pour in wine and chill overnight, turning occasionally.
2. Soak top and bottom of pot in cool water for 30 min.
3. Meanwhile, over medium heat cook bacon till brown and crisp. Drain on paper towels, reserve drippings.
4. Drain pot. Remove chicken from bag and place breast side up in pot. Add in wine, bacon pcs, and sprinkle chicken with half of salt and pepper.
5. Cover with top, place on bottom shelf in cool oven. Set temperature at 450 degrees for 1 1/2 hrs.
6. About 30 min before chicken is done, in a shallow baking pan toss potatoes, carrots, celery root, onions, and remaining garlic with margarine and 1 Tbsp. reserved bacon drippings and remaining salt and pepper.
7. Place on upper shelf in oven, cook 20 min, stirring occasionally. Add in mushrooms, cook 5 more min, till tender and lightly brown.
8. When chicken is done, remove from oven. Remove chicken to platter; pour cooking liquids into sauce pan, skimming off the fat. Spoon vegetables into clay pot, place chicken back on top. Return to oven without cover.
9. Cook 10 to 12 min, till skin is brown and crisp.
10. Meanwhile, stir cornstarch into cooking liquids; bring to a boil over medium-high heat. Reduce heat to medium-low; cook about 3 min, stirring occasionally, till slightly thickened.
11. Serve chicken and vegetables in clay pot with sauce on the side.