Basque chicken

Yield: 4 Servings

Measure Ingredient
1 \N Frying chicken, Quartered
1 \N Green Pepper, julienned
2 mediums Onions, thinly
\N \N Sliced,separated into rings
¼ pounds Mushrooms, Thinly sliced
2 \N 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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