Recipe - Basque Chicken

1 Frying chicken; Quartered
1 Green Pepper; julienned
2 md Onions, thinly
cut or sliced up ,separated into rings
One fourth pound Mushrooms; Thinly cut or sliced up
2 Cloves Garlic; Minced
1 teaspoon Salt
1 pn Freshly Ground Pepper
One fourth teaspoon Cayenne pepper
8 ounce Can Tomato Sauce
One fourth cup Dry White wine
2 teaspoon Cornstarch
1 tablespoon Water

Soak top and bottom of 3One fourth 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 1One fourth 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 MCRecipe Digest V1 #279

Date: Mon, 04 Nov 1996 21:25:25 0800

From: Connie Halliday connieh@earthlink.net

Serving Ideas : Serve over white rice.