Coq au vin ii
Yield: 4 Servings
Ingredients:
- 2 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
Instructions:
thin sliced 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.
