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Perfect with cooked long-grain rice or noodles.
Ingredients
1 pound 2 ounces chicken parts, skinned
¼ cup dry red table wine
1 tbsp brandy
2 garlic cloves, minced
½ cup each frozen pearl onions and water
1 tbsp tomato paste
1 packet instant beef broth and seasoning mix
½ cup halved mushrooms
1 tbsp all-purpose flour
1 bay leaf
1 tbsp chopped fresh parsley
1/8 tsp each pepper and thyme leaves (optional)
Method
In 4-quart microwavable casserole arrange chicken parts in a single
layer in center of casserole.
In 1-cup liquid measure combine wine, brandy and garlic and pour evenly
over chicken.
Cover with vented
plastic wrap and microwave on Medium-High (75%) for 5 minutes.
Turn
chicken pieces over; add onions, re-cover with vented plastic wrap, and
cook on Medium-High for 5 minutes, until inside of chicken is still
pink.
In 1-cup liquid measure combine water, tomato paste and broth mix and
stir to combine.
Arrange mushrooms around chicken in casserole and
sprinkle with flour, add tomato paste mixture and bay leaf.
Re-cover
with vented plastic wrap and microwave on Medium-High for 5 minutes,
until chicken is tender and, when pierced with a fork, juices run
clear.
Stir in parsley, pepper and, if desired, thyme and let stand 1
minute.
Remove and discard bay leaf.
MAKES 2 SERVINGS.
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