In the mountainous Southwest of France, Basque heritage dictates chicken be cooked in a piquant tomato sauce with green pepper, garlic and mushrooms. This dish goes well with rice or egg noodles. This recipe calls for using a clay pot, but it can be made as well in a covered pot cooked in the oven. 1 green pepper cut into quarters, then into thin strips 2 medium onions, thinly sliced and separated into rings 1/4 pound mushrooms, sliced 2 cloves garlic, coarsely chopped 1 frying chicken (approx 3 pounds), cut into quarters 1 teaspoon salt 1/4 teaspoon fresh ground pepper 1/4 teaspoon cayenne pepper 1 can (8 oz) tomato sauce 1/2 cup red table wine 2 tablespoons cornstarch 4 tablespoons water If using clay pot, soak top and bottom about 15 minutes, drain. Place green peppers, onions, mushrooms and garlic in bottom of pot. Top with quarters of chicken, skin side up. Sprinkle with salt and pepper. Pour tomato sauce and wine into pot. Sprinkle with cayenne pepper. (For clay cooking, Cover and place pot in cold oven and set temperature at 450F.) For regular pot cover and place in 350F degree oven. After one hour and 15 minutes, remove from oven. Remove chicken to platter and cover with foil to keep warm. Pour juices into a saucepan, bring to a simmer and whisk in a slurry made of cornstarch and water. Simmer a few minutes to allow sauce to thicken slightly.