Barnaul Resident's Clay Pot Potatoes and Chicken Recipe

Want to cook a truly aromatic, tender, and hearty dish that will warm the soul and delight the taste buds? Barnaul resident Anna Stepkina shared with NGS her signature recipe for potatoes with meat baked in clay pots in the oven.

What do we need?

• Vegetable oil (refined) — 5 tablespoons

• Chicken breasts (fresh-frozen) — 500 g

• Herbs (onion and dill) — 1 bunch each

• Onions — 3 pieces

• Potatoes — 6-7 pieces

• Bay leaves — 5 pieces

• Ground black pepper — 5 pinches

• Carrots — 2 pieces

• Salt — 1 teaspoon

• Tomatoes — 2 pieces

• Drinking water — 2.5 cups (½ cup per pot)

Let«s start cooking:

• Thoroughly wash the chicken breasts, remove bones, skin, and cartilage.

• Cut the meat into small pieces.

• Season the chicken with ground black pepper and iodized salt. Leave to marinate while you work on the vegetables.

• Wash and peel the onions, carrots, and herbs.

• Coarsely chop the onions and carrots.

• Also wash, peel, and cut the young potatoes into large pieces.

• Cut the ripe tomatoes into rounds.

Assemble the dish in the pots:

• Take 5 clay pots.

• Pour 1 tablespoon of vegetable oil into each pot.

• Add 2 black peppercorns and 1 bay leaf each.

• Place the marinated chicken fillet into the pots.

• Distribute the chopped onions, carrots, and potatoes on top.

• Sprinkle 1-2 pinches of salt into each pot.

• Place one round of ripe tomato each.

• Pour ½ cup of drinking water into each pot.

Send the pots to the oven:

• Cover the pots with lids.

• Place them in an oven preheated to 205 degrees Celsius (401°F). After that, the dish needs to be baked for about 60-70 minutes.

• Before turning off the oven, taste the potato — it should be soft. If the potato is ready, the pots can be taken out.