Chicken Recipes - BURGUNDY CHICKEN

Chicken Recipes - The Perdue Chicken Recipes Cookbook
Copyright (C) by Mitzi Perdue
http://www.eggscape.com/

 

BURGUNDY CHICKEN Serves 4
Microwave Recipe
The Perdue home economists say that microwave recipes are
often more nutritious than their conventional versions
because microwaving requires much less liquid, ensuring
that vitamins and minerals are not washed away.
1 chicken, cut in serving pieces
1/2 cup Burgundy or other dry red wine
1/2 cup low-sodium chicken broth
1 teaspoon dried thyme leaves
1/4 teaspoon ground pepper
1 bay leaf
1/2 pound pearl onions, peeled
1/4 pound small mushrooms, sliced
8 small new potatoes, cut into quarters
2 carrots (about 1 cup), thinly sliced
2 tablespoons water
1-1/2 tablespoon cornstarch
Remove and discard skin and visible fat from the larger
chicken pieces.  In a 3-quart microwave-safe utensil,
combine wine, chicken broth, thyme, pepper, and bay leaf.
Add onions, mushrooms, potatoes, and carrots.  Cover and
microwave at HIGH (100% power) 5 minutes.  Arrange chicken
on top of vegetables, bone-side up, with meatier portions
toward outer edge of utensil.  Cover with wax paper;
microwave at HIGH 15 minutes.  Turn chicken pieces over and
rearrange, spooning vegetable mixture over each piece.  Re-
cover; microwave 5-6 minutes per pound or until chicken and
vegetables are fork tender.  Remove chicken pieces and
vegetables; cover to keep warm.
In microwave-safe cup, combine water and cornstarch.  Add
small amount of hot pan juices to cup and stir to blend;
gradually stir cornstarch mixture into remaining juices.
Microwave on HIGH 2 minutes; stir and microwave 2 minutes
longer or until boiling.  Serve sauce over chicken and
vegetables.
Nutritional Figures Per Serving
Calories 438. Protein 42 grams. Carbohydrate 29 grams. Fat
17 grams. Cholesterol 122 mg. Sodium 137 mg.

 

Chicken Recipes - BURGUNDY CHICKEN

Chicken Recipes - BURGUNDY CHICKEN



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