Basque chicken
4 Servings
Ingredients
| Quantity | 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 |
Directions
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