Basque Chicken
- 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.
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.
