Coq Au Vin
|Condensed cream of onion soup||10 3⁄4 Ounce (1 Can)|
|Dry red wine/Water||1⁄2 Cup (8 tbs)|
|Green onions||3 , sliced|
|Garlic||1 Clove (5 gm), finely chopped|
|Instant chicken bouillon||1 1⁄2 Teaspoon|
|Dried parsley flakes||1 Teaspoon|
|Thyme leaves||1⁄4 Teaspoon|
|Frying chicken||3 Pound, cut into pieces|
|New red potatoes||6 Small, peeled and cut in half|
|Carrots||2 Medium, peeled and sliced|
|Fresh mushrooms||8 Ounce, washed|
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.