This recipe is cooked in a clay cooker, such as a Romertopf, to retain maximum moisture.



Wedding Chicken from Crete

Serves 5 - 6
Allergy Tree Nuts
Meal type Main Dish
Region Greek
From book Clay Cookery


  • 1 Small onion (finely chopped )
  • 2 tablespoons olive oil
  • 2/3 cups brown rice (half-cooked)
  • 3 tablespoons pine nuts
  • 1 lemon
  • 1 1/4 cup chicken broth (regular-strength)
  • 2 tablespoons dried cranberries (or currants)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 whole large chicken (3¾ to 4 pounds)
  • 1/4lb mushrooms (sliced )
  • 1/4 teaspoon rosemary (dried or ¾ teaspoon fresh rosemary leaves, crumbled)


Step 1. Saute onions in oil in medium skillet until soft but not brown.
Step 2. Stir in rice and pine nuts; cook until light brown.
Step 3. Grate lemon rind; squeeze juice and reserve.
Step 4. Stir chicken broth, garlic, cranberries (or currants), salt, cinnamon and lemon rind into rice. Cook covered over low heat 20 minutes. Add more broth if necessary.
Step 5.
Meanwhile, soak top and bottom of 3¼ (3.24 L) quart clay cooker in water about 15 minutes; drain.
Clay cooker
Step 6. Rinse chicken and pat dry (remove neck and giblets).
Step 7. Fill cavity with rice mixture.
Step 8.
Place chicken, breast side up, in cooker. Arrange mushrooms around or on top of chicken.
Wedding chicken from Crete
Step 9. Drizzle reserved lemon juice over chicken and mushrooms; sprinkle with rosemary.
Step 10. Place covered cooker in cold oven. Set oven at 475° F (250° C). Bake until chicken is tender and juices run clear when thigh is pierced, about 1¼ hours. If necessary, remove cover and bake until chicken is crisp and brown, 5 to 10 minutes.
Step 11. Carve chicken; serve with mushrooms, cooking liquid and rice stuffing.