[](https://mermaid.live/edit#pako:eNpdk99yojAUxl8lk5neqYMIOHCxMyr2r20dte1uoxcpxMIIhAmhXXR8p32GfbI9JuiKXGTI-X585-TksMMBDxn28KegeYQW_jJD8AzIXFIhV6jd_oGGZCpYxKhE_Itlq5pQ0oiMIp4jnsW8KfhaSMsiEpynRUMcHwxzKhgKojjYnDz1OlTMNZkznRBJjizD-PvnGvmlDCId5AJZtgoGCa2Q4LSQTDSMRsrohkxoxYSusUBxhnIua85XxG1NnIoFtsYbfmNF35FhKSHVOqmO5aMPwSD9kb5T3D0cgBbg1DzjvRIfyDShwen8h4SXrdLrjcInZFAULP1IWLP-W63qzcP5Rq8TFXokgzCEGrmM6u8eVfyJ-CLebsE0ZYlkgKiDNfI_KfKZjKDpAtEMILphNfKsxBmIfIPWcCOO0XYNlMbZ6r_DTEFzMmMpeKC14On5HM2VvCALsEW8lBft0vILeTzIMKNfVaO8hZJfwby4_PJFS-f0qwq9wcUIqOQ7lhEq4pAdO_6m5J9knIWNJFdXaEoFTRKWIEmLTaHDv05TfDBBYVxEYKVTaOJdzbCkcG91HLdwykRK4xB-ud2BWmIZsZQtsQevIRWbJV5me-BoKfm8ygLsSVGyFi7zkErmxxS6kB6DOc2wt8O_sdd17Y5jOaZtW26v61iG08IV9vpuxzId17V6Zq_fM6z-voW3MGXYMzqu6dhG33ZN0-iaPdNVdu9K1O6Cl5-R3uz_Afi0O_E)
## Ingredients:
- 1 onion, chopped
- 12 oz mushrooms, coarsely chopped
- Chicken breasts (quantity as needed)
- Garlic powder
- Salt
- Pepper
- Paprika (liberal amount)
- 1/4 cup broth (chicken or vegetable)
- 4 oz butter, melted
- 1/2 cup heavy whipping cream
- Parmesan cheese for garnish (optional)
## Instructions:
1. Preheat oven to 400°F (if using a Dutch oven) or 450°F (if using a clay roaster like Römertopf).
2. Layer chopped onions in the bottom of the roasting pot or Dutch oven.
3. Add a layer of coarsely chopped mushrooms on top of the onions.
4. Prepare the chicken:
- Butterfly the chicken breasts to make them thinner.
- Season each side with garlic powder, salt, pepper, and a liberal coating of paprika.
- Place seasoned chicken on top of the mushroom layer.
5. Pour 1/4 cup of broth down the side of the pot, avoiding the chicken.
6. Drizzle melted butter over the chicken breasts, spooning to ensure it stays on top.
7. Cover and bake:
- For clay roaster: Bake for 60-90 minutes.
8. Uncover and bake for an additional 10-15 minutes to brown the chicken.
9. Remove from oven. Transfer chicken to a plate.
10. Make the gravy:
- Add 1/2 cup heavy cream to the pot.
- Stir and deglaze the bottom and sides of the pot.
11. Return chicken to the pot, cover, and let rest for 10 minutes before serving.
12. Serve with optional parmesan cheese sprinkled on top.
## Suggested Side Dishes:
- Steamed broccoli
- Rot Kohl (Blau Kraut)
- Semmelknödel (bread dumplings)
Enjoy your meal! (Guten Appetit!)
# [[-Journal-]]
> [!Source]-
>Chop up an onion and put it into a roasting pot (we have a clay roaster called a Römertopf; advantage of it is that it steams first and then roasts. However, a Dutch oven works pretty good too). Then coursely chop up about 12 oz of mushrooms and layer them on top of the onion pieces. We generally use chicken breasts, and I like to cut them in half (butterfly them) so that they're relatively thin. Next, coat each side of the breasts with garlic powder, salt and pepper, and a liberal amount of paprika (completely cover them with the paprika!) Place them on top of the mushroom layer. Add about 1/4 cup of broth (could be chicken or vegetable), down the side so you don't wash the paprika off of the chicken). Drizzle some melted butter (about 4 oz) over the breasts. The butter will tend to run off of the breasts, but if you spoon it on, most of it will stay there. Cover and put into the oven for about 60 - 90 min (depends on how much chicken you have). I like to check after an hour to see how they're doing. Next uncover and put back in the oven for another 10 - 15 min to darken it up a little. Remove from oven, take the breasts off of the onions and mushrooms. Add 1/2 cup of heavy whipping cream to the pot and stir to make a gravy. Be sure to deglaze the bottom and sides of the pot to get all those roasted flavors. Now add the breast back in, cover it, and let the whole thing rest for about 10 min before serving. We usually like to have a side dish of a steamed vegetable (broccoli goes well) and if we're up to making it, Rot Kohl (aka Blau Kraut in southern Germany) is also a great side dish. Or, if we're feeling especially fancy, we'll make Semmelknödel (bread dumplings) as a side dish as well.
>
> Happy to answer any questions.
> Güten Appetit!
>
>Oh yeah - oven temp about 450. It's also nice to sprinkle a little parmesan on top of the chicken/gravy once plated (and also onto the broccoli), but that's up to your palates!
>
> [1/8, 5:02 PM] Veronica Tamsitt: 450 seems very hot?
> [1/8, 5:03 PM] Terrance Kavanagh: that's with the clay pot. Are using a Dutch oven?
> [1/8, 5:04 PM] Veronica Tamsitt: Yeah dutch oven
> [1/8, 5:04 PM] Terrance Kavanagh: 400 would be good
> [1/8, 5:05 PM] Terrance Kavanagh: Maybe check after 30 min. If amt of liquid is getting low, then turn down to 350 for final roasting
>
> ![[IMG-20230107-WA0016.jpg]]
Flow Chart Code (Mermaid)
```
graph TD
A[Start] --> B[Preheat oven]
A --> C[Chop onion]
A --> D[Chop mushrooms]
A --> E[Prepare chicken]
B --> F[Set oven to 400°F Dutch oven or 450°F clay roaster]
C --> G[Layer onions in pot]
D --> H[Layer mushrooms on onions]
E --> I[Butterfly chicken breasts]
I --> J[Season chicken]
J --> K[Place chicken on mushrooms]
G --> L[Assemble in pot]
H --> L
K --> L
L --> M[Add broth]
M --> N[Drizzle melted butter]
N --> O[Cover and bake]
O --> R[Cook for 60-90 min]
R --> S[Remove from oven]
S --> T[Take out chicken]
S --> U[Make gravy]
T --> V[Rest chicken]
U --> V
V --> W[Serve with sides]
W --> X[End]
%% Parallel tasks
Y[Prepare side dishes] --> W
Z[Set table] --> W
```