Try this Basque Chicken recipe, or contribute your own.
Suggest a better descriptionSoak 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
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Serving Size: 1 Serving (95g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 26 | ||
Calories from Fat: 2 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 298.4mg | 10 % | |
Potassium 219.4mg | 6 % | |
Total Carbohydrate 5.4g | 2 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 4.1g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 26
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