Basque chicken in clay cooker

1 Servings

Ingredients

QuantityIngredient
1Green pepper; cut in strips
2Onions; sliced in rings
¼poundsMushrooms; sliced
2Cloves garlic; minced
1Frying chicken; (3-3 1/2 lbs.) quartered
1teaspoonSalt
1pinchBlack pepper
¼teaspoonCayenne
18 oz. can tomato sauce
¼cupDry white wine; (or water)
2teaspoonsCornstarch
1tablespoonWater

Directions

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 1¼ 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@...> on Apr 18, 1998