I had seen a segment on Food Network by Ming Tsai(I think that's his name)on clay pot chicken. You might try going to www.foodnetwork.com and doing a search for it. Also, try this link for some recipes.
www.cooks.com/rec/search?q=clay+pot+chicken
I'm certain there are many other links available as well,should you want to do a general search.
Check out this recipe site:
http://www.claypot.com/recipe.asp
Country Chicken
450degrees F; about 85 minutes
3 1/2 pound chicken
salt and pepper
1 yellow onion
parsley
celery tops
2 tablespoons melted butter (optional)
thyme
white wine (optional)
small vegetables (potatoes, onions, carrots, turnips)
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Before using, place both pot and cover in water in a clean sink for 15 minutes. Drain. Wash the chicken and rub the inside with salt and pepper. Place the yellow onion, parsley sprigs and celery tops in cavity of chicken. Tie the legs together and place in bottom of pot. Brush with melted butter, if desired. Season with salt, pepper and thyme. Wine may be added for flavor. Place vegetables around the chicken. Sprinkle all with minced parsley. Cover pot and place in a cold oven. Bake at 450degrees F for about 85 minutes. If you prefer a very crisp chicken, remove the pot from the oven after 85 minutes. Take the vegetables out and pour the pot juices into a saucepan for gravy-making. Then return the pot and chicken (without lid) to the oven for crisping.
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Chicken in white wine with tarragon (France)
450degrees F; about 1 hour
1 chicken
salt
freshly ground pepper
2 garlic cloves
4 tablespoons of olive oil
2 tomatoes
2 tablespoons fresh or 1 tablespoons dried tarragon
1 cup white wine
1/2 cup sour cream
1 teaspoon Pastis or Pernod
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Before using, place both pot and cover in water in a clean sink for 15 minutes. Drain. Quarter the chicken; wash all parts, sprinkle with salt and pepper. Crush the garlic and season oil with it, brush it on the meat. Peel and quarter tomatoes and put in the drained, moist clay pot. Place chicken pieces on top. Sprinkle with tarragon, pour wine over and cover with lid. Place in cold oven. Bake at 450degrees F. After 30 to 40 minutes, baste with drippings, add heated wine to taste (adding cold wine can cause the pot to crack). After 60 minutes total, remove pot from oven. Beat in the sour cream and flavor the sauce with salt, pepper and Pastis. Served in France with potatoes au gratin or white bread.