The Magic Pot

Yes, there really is such a thing!

First of all, faithful pals, let’s define “magic.” In this case, what we’re talking about is something that makes your life easier, makes an unusually delicious meal in one pot, and is so beautiful you plunk it right on your table to serve from. This is a message especially for those of you who, like me, want to gather your sweeties and their sweeties around the table for a meal, but don’t particularly love all the measuring, calculating, cleaning and fussing it can take to produce a meal and also enjoy the company of those sweeties and their sweeties. The real magic in hosting, of course, is making it all seem as effortless as possible.

La Chamba: the magic is in black clay.

La Chamba pots come in all kinds of shapes and sizes, but they’re all made out of the same black clay in Colombia. That’s it. One material. Black clay. No coating, no chemicals, just the magic of actual human hands and real clay from a real river. Why this makes whatever is cooked in them so good, I can only guess. The way it holds moisture? Keeps temperatures even throughout the pot? Whatever it is, I love it.

Papa’s Clay Pot Chicken

Here’s your no-fail supper for 6 or 8. Or make it for just you, or four of you, and munch on the best leftovers ever all week.

Preheat the oven to 400.

Cover the bottom layer with frozen chicken thighs (about 2.5 pounds, or 6 thighs) (Trader Joe’s are good) (look for emotionally well-adjusted, thoughtfully nurtured chicken). Add some sausage, if you’ve got some in the freezer. No need to defrost.

Pile on slices of red (or yellow or orange) pepper, mushrooms, chopped onions, carrots, olives. (Don’t like olives? Leave ‘em out.)

Stick some garlic cloves in there, then a top layer of thinly sliced cabbage. If you’ve got purple cabbage, that’s especially nice, but you might want to wait until 45 minutes to an hour before you plan to take the pot out of the oven to add the purple cabbage, so it keeps its color.

Top the whole thing with your favorite salsa: in our case, Trader Joe’s Salsa Verde.

Best to use wooden or silicon utensils, by the way, so you don’t scratch up your pot.

Put it into the hot oven for 50 minutes or so, then turn it down to 300, or slightly more if you want it cooked sooner. Allow at least 2 or 3 hours, or longer, if you turn the heat down even lower.

Make sure you’ve got something on the table in the way of a trivet or hot pad, and plunk that magic pot of goodness down in front of your grateful sweeties. Put some rice, cornbread, salad or something out there with it, if you want.

Other things to add to the pot, depending on time of year or whatcha got:

• Sweet potatoes, halved

• Small white potatoes, unpeeled

• Brussels sprouts

• Tomatoes (whole Sun Gold or Sweet 100’s are especially great.)

• Parsnips

You get the idea.

Cleanup is cinchy, with hot water and a brush. Then put the pot away someplace where it also functions as art.

Get yours from Harley Farms in Pescadero, Toque Blanche in Santa Cruz, or wherever you get your kitchen magic.

Then send me pix! Love it when you do that. Questions about any of this? Ask away! Ideas for future SubStacks? Yes, please.