Chicken Vegetable Stew Recipe
Summary
MethodMicrowave
Ingredients
1/4 cup salad oil
8 drumsticks or 16 wings, halved
1 medium sliced onion
1 cup water
2 chicken bouillon cubes
2 Tbsp. flour
1/2 tsp. salt
1/2 tsp. pepper
3 carrots, quartered and sliced in 2-inch pieces
3 medium quartered onions
1/3 cup Burgundy wine or broth
Directions
In 12x8-inch glass dish, heat oil (high) 1 minute.
Saute chicken until evenly heated (high) 6-8 minutes, stirring once or twice.
Use browning dish if desired.
Add onion; microwave (high) 1 minute.
In 2 cup glass measure boil water and bouillon cubes (high) 2 1/2-3 minutes.
Stir in flour, salt and pepper.
Combine carrots and onions with chicken.
Pour sauce over mixture, coating evenly.
Microwave (high), covered, 15-20 minutes, rearranging halfway through cooking.
Add wine.
Microwave (high) 1-2 minutes.
Rest 5 minutes.
Saute chicken until evenly heated (high) 6-8 minutes, stirring once or twice.
Use browning dish if desired.
Add onion; microwave (high) 1 minute.
In 2 cup glass measure boil water and bouillon cubes (high) 2 1/2-3 minutes.
Stir in flour, salt and pepper.
Combine carrots and onions with chicken.
Pour sauce over mixture, coating evenly.
Microwave (high), covered, 15-20 minutes, rearranging halfway through cooking.
Add wine.
Microwave (high) 1-2 minutes.
Rest 5 minutes.
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