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Ingredients
1 tbsp plus 1½ tsp all-purpose flour
¼ tsp paprika
10 ounces chicken thighs, skinned
2 tsp vegetable oil
½ cup chopped onion
¼ cup tomato puree
3 tbsp water
2 tbsp dry red table wine
1 packet instant beef broth and seasoning mix
1 bay leaf
1 ounce cooked veal sausage link, thinly sliced
Method
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On sheet of wax paper or a paper plate combine flour and paprika;
dredge chicken in flour mixture coating all sides and reserving any
remaining mixture.
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In 3-quart microwavable casserole microwave oil on High (100%) for 1
minute; add onion.
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Arrange chicken in casserole with thickest portion
toward edge of casserole. Cover with vented plastic wrap and microwave
on High for 4 minutes, turning chicken over halfway through cooking.
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Add tomato puree, water, wine, broth mix, bay leaf and reserved
remaining flour mixture and stir to combine.
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Re-cover with vented
plastic wrap and microwave on High for 5 minutes.
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Add sausage and stir to combine; re-cover with vented plastic wrap and
microwave on High for 2 minutes.
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Let stand for 3 minutes, until chicken is cooked through.
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Remove and discard bay leaf.
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MAKES 2 SERVINGS.
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