Chicken Brie

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Preparation info

  • Serves


    • Difficulty


Appears in

The Clay-Pot Cookbook

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

  • About

You are free to experiment with other kinds of cheese, but the good French Brie gave us one of the best chicken dinners ever.


  • 1 frying chicken (3 to 4 pounds), cut up
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 tablespoon sesame seeds
  • 2 tablespoons dried basil
  • 2 teaspoons salt
  • ¼ teaspoon black pepper, ground
  • 8 to 10 medium-size mushrooms, sliced thin
  • 1 medium onion, chopped
  • ½ pound French Brie cheese, cut up
  • ½ cup white wine
  • 2 tablespoons brandy
  • Arrowroot


Soak pot, top and bottom, in water for fifteen minutes.

Brown the cut-up chicken in frying pan with butter and olive oil.

When golden, add sesame seeds, basil, salt and pepper.

Stir well and transfer to presoaked pot.

In the same frying pan, saute the mushrooms and onions until golden and add to pot.

Top with French Brie cheese, cut up.

To what is left in frying pan, add white wine and brandy, stir and pour into the pot.

Place covered pot in cold oven.

Set temperature to 480 degrees.

Cook 50 minutes.

Pour sauce from pot into frying pan, bring to boil and thicken with arrowroot. Serve sauce with the chicken, and pour over rice.

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