1 Frying chicken, Quartered
1 Green Pepper, julienned
2 medium Onions, thinly sliced,separated into rings
1/4 lb Mushrooms, Thinly sliced
2 Cloves Garlic, Minced
1 tsp Salt
1 pinch Freshly Ground Pepper
1/4 tsp Cayenne pepper
8 oz Can Tomato Sauce
1/4 cup Dry White wine
2 tsp Cornstarch
1 tbsp Water
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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 <connieh@earthlink.net>
Serving Ideas : Serve over white rice.
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