Yield: 4 Servings
|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 pinch||Freshly Ground Pepper|
|¼ teaspoon||Cayenne pepper|
|1 can||Tomato Sauce, (8 ounces)|
|¼ cup||Dry White wine|
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