1. Soak the clay pot, top and bottom, in water for 15 minutes
2. Rinse the chicken in cold water and lay it on a clean cloth to dry.
3. In a well-soaked clay pot, layer the chicken breasts, sprinkling each layer with salt, pepper and tarragon. Pour wine over the chicken.
4. Place the top on the clay pot, and put it in the center of a cold oven.
5. Turn the heat to 480°F and bake for 70 minutes.
6 Carefully remove the very hot pot from the oven.
7. Arrange the chicken in a warm serving bowl.
8. Make sauce by straining the liquid from the clay pot into a saucepan. Heat just to boil, reduce heat, and stir in arrowroot to thicken. Adjust seasonings.
9. Arrange the chicken with whole sprigs of tarragon (if you’re fortunate to have a plant outside the kitchen), or garnish with some of the sauce and a sprinkle of tarragon. Surround the chicken with roasted or boiled colorful vegetables, or broiled tomatoes and grains such as farro, wild rice, or rice pilaf. Serve additional sauce at the table.
1. Preheat the oven to 350°F.
2. Add the bacon fat to a large casserole pan and place over medium-heat on the stovetop.
3. When the fat is hot, add the onions and garlic, sautéing briefly until translucent.
4. Add the sauerkraut, Riesling, chicken stock, bay leaves, thyme, juniper berries, and pepper. Stir and bring to a boil.
5. Remove the mixture to a bowl and set aside.
6. Arrange the ham hocks, bacon, and smoked ham in the bottom of the casserole and top with the sauerkraut mixture, spreading evenly. Cover with foil and bake for 1 hour.
7. Remove from the oven, top with the sausages, cover, and bake again until sausages are done, approximately 30 minutes.
8. Serve with an assortment of mustards.