Coq Au Vin Recipe
Ingredients
| Bacon Slices | 5 | |
| Cream | 1 Can (10oz), condensed | |
| 1/2 cup dry red wine or water | ||
| Green onions | 3 , sliced | |
| Garlic | 1 Clove (5gm), finely chopped | |
| 1 1/2 teaspoons instant chicken bouillon | ||
| Salt | 1 Teaspoon | |
| Parsley flakes | 1 Teaspoon, dried | |
| Thyme leaves | 1/4 Teaspoon | |
| Pepper | 1 Dash | |
| Chicken | 3 Pound, cut into pieces | |
| 6 small new red potatoes, peeled and cut in half | ||
| Carrots | 2 Medium, peeled | |
| 8 ozs. fresh mushrooms, washed | ||
Directions
1. Arrange bacon in single layer in 10-inch glass ceramic skillet.
2. Microwave for about 4 1/2 to 6 1/2 minutes on HIGH, or until crisp. Remove bacon; set aside. Drain off fat. Combine soup, wine, onions, garlic, bouillon and seasonings in glass ceramic skillet. Add remaining ingredients, except mushrooms. Cover with glass lid.
3. Microwave for 30 minutes on HIGH. Add mushrooms, crumble bacon over top, and recover.
4. Microwave for 10 to 12 minutes on med.high (Roast), or until meat cut near bone is no longer pink. Let stand, covered, 5 minutes before serving.
2. Microwave for about 4 1/2 to 6 1/2 minutes on HIGH, or until crisp. Remove bacon; set aside. Drain off fat. Combine soup, wine, onions, garlic, bouillon and seasonings in glass ceramic skillet. Add remaining ingredients, except mushrooms. Cover with glass lid.
3. Microwave for 30 minutes on HIGH. Add mushrooms, crumble bacon over top, and recover.
4. Microwave for 10 to 12 minutes on med.high (Roast), or until meat cut near bone is no longer pink. Let stand, covered, 5 minutes before serving.
Chef
