2.5-lb broiler-fryer chicken s, cut into serving pieces
4
tb
Flour
2
ts
Salt
1/2
ts
Pepper
6
tb
Butter or margarine
12
sm
White onions, peeled
4
tb
Brandy
1
Clove garlic, peeled
1
Bay leaf
1
Stalk celery, cut into 4 pieces
3
c
Red wine
1/2
lb
Fresh mushrooms, thin sliced
INSTRUCTIONS
1. Wash chickens and pat dry. Combine flour, salt and pepper in a plastic
bag. Put chicken pieces in bag to coat witlh flour mixture. 2. Melt butter
or margarine in skillet on a conventional surface unit. Lightly brown
chicken pieces on all sides. 3. Place browned chicken pieces in a deep,
3-quart, heat- resistant, non-metallic casserole. 4. Brown onions lightly
in skillet and set aside. 5. Remove skillet from surface unit. Gradually
pour brandy into skillet, scraping pan to loosen any browned particles. Add
brandy mixture to chicken casserole. Add garlic, bay leaf, celery, onions
and red wine. Heat, covered, in Microwave Oven 12 minutes stirring
occasionally. (Place meatiest portion of chicken to outside of casserole.)
6. Add mushrooms and heat, uncovered, an additional 4 minutes or until
chicken and onions are tender. Remove garlic, bay leaf and celery pieces.
7. If sauce is not thick enough, it may be thickened with a little flour
mixed with cold water. Heat, uncovered, in Microwave Oven for an extra 1 to
2 minutes if flour mixture is added.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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