Basque Chickenchicken 1 frying chicken, quartered 1 green pepper, julienned 2 medium onions, thinly 1 sliced,separated into rings 1/4 lb mushrooms, thinly sliced 2 cloves garlic, minced 1 teaspoon salt 1 pinch freshly ground pepper 1/4 teaspoon cayenne pepper 1 can tomato sauce, (8 ounces) 1/4 cup dry white wine 2 teaspoon cornstarch 1 tablespoon water 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 # From: kmeade@IDS2.IDSONLINE.COM (The Meades) Date: Tue, 10 Dec 1996 11:23:46 -0500 |
