Basque Chicken Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1: Frying chicken, Quartered
1: Green Pepper, julienned
2 medium: Onions, thinly
Sliced, separated into rings
1/4 lbs: Mushrooms, Thinly sliced
2 Cloves: Garlic, Minced
1 tsp: Salt,
1 pinch: Freshly Ground Pepper,
1/4 tsp: Cayenne pepper,
1 can: Tomato Sauce,, 8 ounces
1/4 cup: Dry White wine,
2 tsp: Cornstarch,
1 tbsp: Water,
Directions:
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 #
From: kmeade@IDS2.IDSONLINE.COM (The Meades)
Date: Tue, 10 Dec 1996 11:23:46 -0500
Source from luhu.jp
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 #
From: kmeade@IDS2.IDSONLINE.COM (The Meades)
Date: Tue, 10 Dec 1996 11:23:46 -0500
Source from luhu.jp