Recipe - Basque Chicken In Clay Cooker

1 Green pepper; cut in strips
2 Onions; cut or sliced up in rings
One fourth pound Mushrooms; cut or sliced up
2 Cloves garlic; minced
1 Frying chicken; (33 1/2
lbs.) quartered
1 teaspoon Salt
1 pn Black pepper
One fourth teaspoon Cayenne
1 8 oz. can tomato sauce
One fourth cup Dry white wine; (or water)
2 teaspoon Cornstarch
1 tablespoon Water

Soak top and bottom of clay cooker in water for 15 minutes Drain. Place
green pepper, mushrooms, onion, and garlic in cooker. Place chicken
quarters, skin side up over vegetables. Sprinkle with salt and peppers. Mix
tomato sauce and wine, pour over chicken.

Place cooker in cold oven. Set oven temp. at 450 and bake 1 One fourth hours.
Remove chicken pieces and keep warm.

Pour cooking liquid from cooker into a medium skillet. Mix cornstarch and
water; stir into skillet. Heat to boiling, stirring constantly, until
thickened and clear. Pour over chicken and serve.

Posted to KitMailbox Digest by Cairn Rodrigues cairnann@yahoo.com on Apr
18, 1998