| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Basque | Chicken, Clay cooker | 4 | Servings |
INGREDIENTS
| 1 | Frying chicken; Quartered | |
| 1 | Green Pepper; julienned | |
| 2 | md | Onions, thinly sliced,separated into rings |
| 1/4 | lb | Mushrooms; Thinly sliced |
| 2 | Cloves Garlic; Minced | |
| 1 | ts | Salt |
| 1 | pn | Freshly Ground Pepper |
| 1/4 | ts | Cayenne pepper |
| 8 | oz | Can Tomato Sauce |
| 1/4 | c | Dry White wine |
| 2 | ts | Cornstarch |
| 1 | tb | Water |
INSTRUCTIONS
Soak top and bottom of 3-1/4 quart clay cooker in water about 15 minutes; drain. Place green pepper, onions, mushrooms and garlic in cooker. Place chicken quarters, skin side up, over vegetables. Sprinkle with salt and black and cayenne peppers. Mix tomato sauce and wine; pour into cooker. Place covered cooker in cold oven. Set oven at 450°. Bake until chicken is tender and light brown, about 1-1/4 hours. Remove chicken pieces to warm serving bowl; keep warm. Pour cooking liquid with vegetables into a medium skillet. Max cornstarch and water; stir into skillet. Heat to boiling; cook stirring constantly, until thickened and clear. Pour sauce and vegetables over chicken. Posted to MC-Recipe Digest V1 #279 Date: Mon, 04 Nov 1996 21:25:25 -0800 From: Connie Halliday <connieh@earthlink.net> Serving Ideas : Serve over white rice.
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