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Coq Au Vin Ii


2 2.5-lb broiler-fryer chicken s, cut, into serving piece
4 tbsp flour
2 tsp salt
1/2 tsp pepper
6 tbsp butter or margarine
12 small white onions, peeled
4 tbsp brandy
1 clove garlic, peeled
1 bay leaf
1 stalk celery, cut into 4 pieces
3 cup red wine
1/2 lb fresh mushrooms, 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.


Servings: 4



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