ROASTER THIGHS IN WINE

Serves 4

For the longest shelf life and the best flavor, don't wash the mushrooms called for in this recipe until just before using them. And don't soak them, just lightly mist them or wipe them with a damp paper towel. With soaking, they easily become waterlogged and lose some of their flavor.

4 roaster boneless thigh cutlets

4 strips uncooked bacon, diced

1 cup Burgundy or other dry, red wine

2 tablespoons cognac or brandy

16 small whole onions, peeled

8 ounces sliced, fresh mushrooms, 2 cups

3 tablespoons flour

2 teaspoons minced fresh parsley

1 bay leaf

1 1/2 teaspoons minced, fresh thyme or 1/2 teaspoon dried

Cut thigh cutlets in half. In 3-quart microwave-safe utensil, place bacon; microwave at HIGH (100% power) until crisp, 3 to 4 minutes. Combine wine and Cognac and add to utensil with remaining ingredients; stir well. Arrange thighs, with thicker portions toward outer edge, on top of vegetables. Cover with wax paper; microwave at HIGH 5 minutes.

Reduce power to MEDIUM-HIGH (70% power) and cook 12 minutes per pound. Halfway through cooking time, stir vegetable mixture and turn cutlets over. Let stand, covered, 15 minutes before serving.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

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