Romertopf Swiss Chicken With Mushrooms

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 broiler-fryer chicken, cut up
• 1/4 cup all-purpose flour
• 1 teaspoon sweet paprika
• 1/2 teaspoon dried oregano, crushed
• 1/2 teaspoon dried basil, crushed
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 2 tablespoons olive oil
• 1 teaspoon kosher salt (or to taste)
• 1 teaspoon fresh ground black pepper (or to taste)
• 4 green onions, sliced, tops included
• 8 ounces white mushrooms, wiped clean and sliced
• 1/4 cup white
• 2 cups sour cream, divided
• 1 1/2 cups swiss cheese, grated

Recipe

• 1 pre-soak claypot, top and bottom, in water for 15 minutes.
• 2 in a large plastic bag place flour, paprika, oregano, basil, garlic powder, and onion powder. seal and shake to combine. add chicken to the bag and shake to coat the pieces.
• 3 in a large skillet over medium-high heat add the olive oil and quickly brown the chicken (reserve the excess flour coating mixture), turning only once.
• 4 arrange the browned chicken in the claypot, top with salt, pepper, green onions, and mushrooms.
• 5 add the to the frying pan drippings and simmer for 1 minute. add to the skillet 1 cup of the sour cream and gently heat until thickened, stirring constantly. pour sauce evenly over the chicken in the claypot. sprinkle with swiss cheese and cover with the lid.
• 6 place claypot in a cold oven and turn heat to 475°f bake for 45 minutes, depending on chicken, checking for doneness after 30 minutes.
• 7 remove chicken and vegetables to a platter and tent with foil. pour juices from the claypot into a saucepan over medium heat. whisk 1 tablespoon of the flour mixture into the remaining 1 cup of sour cream and stir into the pan juices, heating until thickened.
• 8 can be served over mash potatoes, rice or noodles.