| 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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