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.