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What You Need:
(To Serve: 6)
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¼ pound bacon, diced
¾ pound small white onions, peeled
½ pound mushroom caps, thickly-sliced
1 teaspoon thyme leaves
¾ cup Burgundy wine
One 3-pound chicken, cut into pieces
1 teaspoon salt
Sprinkling of pepper
1 tablespoon dried parsley flakes
1 bay leaf, crumbled
¼ cup brandy (optional)
2 tablespoons flour
Water, as needed
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Translate this recipe:
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| How To Cook: |
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1. Cook the bacon in the microwave oven in a small open casserole until brown and crisp (about 4 minutes).Dip the bacon out with a slotted spoon.
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2. Meanwhile, layer the onions in a 2-quart rectangular (12-inch by 9-inch) baking dish. (Cut any large onions in half crosswise.)
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3. Sprinkle on the mushroom slices, then the thyme. Pour in the wine. Place the chicken, skin-side down, with the thick parts along the outer edge of the baking dish.
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4. Sprinkle on the bacon, salt, pepper, parsley flakes, and brandy. Cover with wax paper and cook in the microwave oven for 15 minutes. Turn the chicken over, re-cover, and cook for 10 minutes more or until tender.
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5. Remove the chicken to a serving dish. Add enough water to the flour to make a medium paste.
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6. Work in a little of the hot wine broth and, then, stir the flour mixture into the onion-mushroom wine broth and cook 2 minutes more in the microwave oven, stirring occasionally. Pour over the chicken. Let stand 5 minutes before serving.
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