Vietnamese Clay Pot Chicken

• 2 lbs chicken thigh fillets, halved
• 2 small yellow onions, quartered
• 12 ounces baby bok choy, chopped coarsely
• 1/2 cup chicken stock
• 4 ounces fresh shiitake mushrooms, halved (optional)
• Marinade
• 4 garlic cloves, crushed
• 1 tablespoon vietnamese fish sauce, plus
• 1 teaspoon vietnamese fish sauce
• 1 tablespoon soy sauce, plus
• 1 teaspoon soy sauce
• 1 tablespoon hoisin sauce, plus
• 1 teaspoon hoisin sauce
• 2 tablespoons lime juice, plus
• 2 teaspoons lime juice
• 2 tablespoons finely chopped fresh lemongrass (white part only)

1. Remove the skin from the chicken.
2. Mix all marinade ingredients together in a large bowl, add the chicken pieces and stir gently.
3. Cover and place in the fridge for at least three hours, but not more than 24 hours.
4. Place chicken, marinade, quartered onions, bok choy and chicken stock into the soaked clay pot, and mix gently.
5. Cover and place the clay pot into a cold oven.
6. Turn oven temperature to 360F - 375F (moderate heat).
7. Bake for 1 hour or until chicken is tender.
8. If using shiitake mushrooms, add 15 minutes before the end of cooking time.

chicken thigh, yellow onions, choy, chicken stock, shiitake mushrooms, marinade, garlic, fish sauce, fish sauce, soy sauce, soy sauce, hoisin sauce, hoisin sauce, lime juice, lime juice, fresh lemongrass

Taken from www.food.com/recipe/vietnamese-clay-pot-chicken-114177 (may not work)