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Ingredients
1/2 cup sliced onions
2 tsp olive oil
2 garlic cloves, minced
1/2 cup canned Italian tomatoes (with
liquid); drain, seed, and dice tomatoes, reserving liquid
1/4 cup each dry white table wine and
canned ready-to-serve chicken broth
1 tbsp all-purpose flour
1 cup quartered mushrooms
1 pound 2 ounces chicken parts, skinned
2 tsp chopped fresh parsley
1/8 tsp each salt and pepper
Method
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In 1-quart microwavable shallow casserole
combine onions, oil, and garlic and stir to thoroughly coat; microwave
on High (100%) for 3 minutes, stirring halfway through cooking.
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Add tomatoes with liquid, wine, broth,
and flour and stir to dissolve flour; microwave on High for 5 minutes,
stirring halfway through cooking.
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Add mushrooms and stir to combine.
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Arrange rabbit in casserole over
vegetable mixture with thickest portions toward edge of casserole;
cover with vented plastic wrap and microwave on Medium-High (75%0 for
15 minutes, until chicken is cooked through cooking.
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Add parsley, salt and pepper and stir to
combine.
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MAKES 2 SERVINGS.
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