basque chicken
| Measure | Ingredient |
|---|---|
| 1 | Frying chicken, Quartered |
| 1 | Green Pepper, julienned |
| 2 mediums | Onions, thinly |
| Sliced,separated into rings | |
| ¼ pounds | Mushrooms, Thinly sliced |
| 2 | Cloves Garlic, Minced |
| 1 teaspoon | Salt |
| 1 pinch | Freshly Ground Pepper |
| ¼ teaspoon | Cayenne pepper |
| 1 can | Tomato Sauce, (8 ounces) |
| ¼ cup | Dry White wine |
| 2 teaspoons | Cornstarch |
| 1 tablespoon | Water |
Soak top and bottom of 3-¼ 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 1-¼ 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@... (The Meades)
Date: Tue, 10 Dec 1996 11:23:46 -0500
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