Water a Roman pot of about 4 liters according to the manufacturer’s instructions. Brush chicken with half of the butter, season, sprinkle with herbs. Wrap chicken with raw ham, brush with remaining butter.
Spread raisins and pecoroni evenly in Roman pot, season. Place chicken thighs on top, put lid on.
Cook chicken for about 1 hour and a quarter in the middle of the oven heated to 150 degrees.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
Related Recipes:
Drunk Barbecue ChickenFor the drunken grilled chicken gut the chicken (remove the giblets), carefully wash and pat dry. Of course...
Chicken Chow MyNoodle dishes are always delicious! The chicken chow mein is a dish developed in America, but its origin is in...
Chicken Legs on Herb ApplesFor the chicken legs on herb apples, rinse the chicken legs under cold running water and rub dry. Stir pepper...
Pollo Alla Diavola – Spicy Grilled ChickenPreheat the roasting oven. In a small baking bowl, combine the melted butter, oil, and crushed chile peppers...
Chicken FricasseeAn asparagus recipe for gourmets: Place chicken in a saucepan and cover just with water. Remove the skin from...
Rabbit in Roman PotCarve rabbit into 8 pieces, brown in oil, season with salt and pepper, place in a watered Roman pot. Crush...
Country Chicken Breast with Pear-Rosemary Cheese StuffingFor the Landhendlbrust with pear-rosemary-cheese filling, first halve and core the pear. Cut one pear half...
Indian Chicken Stew with ApricotsFor the Indian chicken pot with apricots, cut the chicken breast into cubes. Peel the onion, halve it and cut...
Thuringian HatsGrate 2 thirds of the raw potatoes, the remaining third is boiled in salted water until it disintegrates, by...
Chicken in Milk with Lemon and SageFor the chicken in milk, wash the chicken well and drain. Season well with salt and freshly grated pepper...