Soak top and bottom of clay cooker in water for 15 minutes Drain. Place green pepper, mushrooms, onion, and garlic in cooker. Place chicken quarters, skin side up over vegetables. Sprinkle with salt and peppers. Mix tomato sauce and wine, pour over chicken. Place cooker in cold oven. Set oven temp. at 450 and bake 1 1/4 hours. Remove chicken pieces and keep warm. Pour cooking liquid from cooker into a medium skillet. Mix cornstarch and water; stir into skillet. Heat to boiling, stirring constantly, until thickened and clear. Pour over chicken and serve. Posted to KitMailbox Digest by Cairn Rodrigues
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|Serving Size: 1 Serving (140g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 10 (13%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 487.3mg||17 %|
|Potassium 317.2mg||8 %|
|Total Carbohydrate 16.5g||5 %|
|Dietary Fiber 5.4g||22 %|
|Sugars, other 11.1g|
|Protein 3.7g||5 %|
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Calories per serving: 75
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