Chicken with Broccoli

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Preparation info

  • Serves


    • Difficulty


Appears in

The Clay-Pot Cookbook

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

  • About


  • 2 tablespoons flour
  • 1½ teaspoons salt
  • Dash of pepper
  • ½ teaspoon tarragon
  • 1 3-pound frying chicken, cut into serving pieces
  • 2 tablespoons olive oil
  • Juice of ½ lemon
  • ½ pint sour cream
  • 2 ounces sharp Cheddar cheese
  • 1 pound broccoli, washed, separated and stalks removed


Presoak pot, top and bottom, in water for 15 minutes.

Combine flour, pepper, salt and tarragon in paper bag, add chicken parts and shake. Put aside any remaining flour mixture.

In large frying pan, quickly brown chicken in olive oil until golden.

Place browned chicken in presoaked pot.

Squeeze juice of half a lemon over chicken. Add drippings in frying pan; add sour cream and rest of flour mix. Stir and pour over the chicken. (This should be thick.) Grate Cheddar cheese over top.

Place covered pot in cold oven.

Set temperature to 450 degrees.

Cook for 25 minutes.

Remove pot from oven and add the broccoli. Replace covered pot in oven, and cook for additional 10 minutes.

Siphon off excess fat, and serve.

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