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.