Title: Basque Chicken
Categories: Chicken, Clay cooker
Yield: 4 Servings

1 Frying chicken; Quartered
1 Green Pepper; julienned
2 md Onions, thinly
-sliced,separated into rings
1/4 lb Mushrooms; Thinly sliced
2 Cloves Garlic; Minced
1 ts Salt
1 pn Freshly Ground Pepper
1/4 ts Cayenne pepper
8 oz Can Tomato Sauce
1/4 c Dry White wine
2 ts Cornstarch
1 tb Water

Soak top and bottom of 3-1/4 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 1-1/4 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 #279

Date: Mon, 04 Nov 1996 21:25:25 -0800

From: Connie Halliday

Serving Ideas : Serve over white rice.