DIRECT ACCESS RECIPES (CONT.)
Chicken Casserole:
Coq
Au Vin
(Serves 4)
Ingredients
4 Chicken portions, skinned, total weight
approx. 800g - 900g
100g / 4oz button mushrooms, washed
and sliced
1 tblsp / 15 mls oil
1 onion, peeled and chopped or 100g / 4oz
button onions
1 clove garlic, crushed
100g / 4oz streaky bacon, cut into small pieces
1 level tblsp (15mls) plain flour
1/2 pint (250mls) chicken stock
1/2 pint (250mls) red wine
1 bay leaf
1 bouquet garni
1 tblsp / 15mls tomato puree
salt and pepper
Cookware
Large microwave proof casserole dish with lid or a
large bowl covered with a plate. Place on
turntable.
Method
1. Place the oil, onion, garlic and bacon in a large
casserole dish, cover and cook on High Power
(900W) for 3 minutes.
2. Stir in the flour, blend in the stock and wine. Add
all the remaining ingredients, except the chicken,
stir well. Then add the chicken, ensuring it is well
covered by the sauce. Cover the dish and cook
on Direct Access Chicken Casserole.
3. At the pause, stir. Recover and return to the oven.
Press start.
4. After cooking stir well. Remove the bay leaf and
bouquet garni before serving. Garnish with a little
parsley.
