Chicken in Roman Pot with Basil Yogurt Sauce

Place roman pot in water overnight so that it absorbs the liquid. Wash the chicken, dab dry, season, place in the Römer pot and cook covered in the oven at 160 °C for about 35 minutes. Puree yogurt, basil, shallots, garlic and olive oil with half of the Parmesan in a blender until smooth. Pour into a sauce boat and chill (not refrigerate). Cover the steamed chicken, sprinkle with the remaining cheese and sauté, uncovered, until golden brown, about 8 – 10 minutes. Then let rest for about 10 minutes, divide into portion pieces and serve separately with the sauce.

Preparation Tip:

The dish will be lower in fat and cholesterol if you remove the skin from the chicken before serving.

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