Garlic Chicken Marengo
|Chicken||2 1⁄2 Pound|
|Crushed garlic||3 Clove (15 gm)|
|Concentrated tomato juice||1⁄4 Cup (4 tbs)|
|White wine||1⁄4 Cup (4 tbs)|
|White button mushrooms||1 1⁄4 Pound|
|Lemon juice||3 Tablespoon|
|Sour cream||3 Tablespoon (Creme Fraiche)|
|Chopped parsley||1 Tablespoon|
Heat a browning dish in the microwave oven for 6-8 minutes, following the manufacturer's instructions.
Cut the chicken into 4 pieces, discarding the backbone, neck and wing tips.
Put the chicken pieces skin side down in the hot browning dish, with the thinnest pieces in the center of the dish.
Sprinkle with garlic and crumbled thyme.
Season with salt and pepper.
Cover and microwave on HIGH for 6 minutes.
Mix the tomato juice with the white wine.
Turn the chicken pieces and pour over the tomato juice and white wine.
Cover and microwave on HIGH for 6 further minutes.
Remove from the oven and leave to stand.
Wipe the mushrooms with a damp cloth or kitchen paper.
Put in a casserole, add the lemon juice and butter and season with salt and pepper.
Cover and cook on HIGH for 6 minutes.
Pour the mushrooms into the center of the browning dish and add the sour cream (creme fraiche).
Cover and microwave on HIGH for 5 minutes.