A Celebratory Dinner for 2: COQ AU VIN [CHICKEN IN WINE SAUCE] ATOP JASMINE RICE

This microwaved version is easily assembled and quickly cooked. . .all ready for the table in less than 25 minutes. . .

For 2:

TO COOK RICE (15 minutes):

–jasmine rice

1 – Place 1 cup dry rice and 1 and three-fourths cup water in a covered baking dish.  (No salt needed.)

2 – Microwave on high 5 minutes; then microwave on 50 percent power for 10 minutes.

3 – When finished, keep covered to preserve warmth.

While rice is cooking, assemble the ingredients for the sauce in the order given below:

–red wine (use the real stuff; one-quarter cup)

–chicken bone broth (one-quarter cup)

–sliced carrots (one-third can, drained)

–chopped onions (one-quarter cup)

–button mushrooms (6 to 8, drained from the jar)

–marjoram (one-half teaspoon)

–thyme (one-half teaspoon)

–minced garlic (1 tablespoon)

–faux bacon (soy bacon; I used Bac’n pieces; 2 tablespoons)

–butter or healthy margarine (1 tablespoon; I used Smart Balance margarine)

–salt and pepper to taste

–extra virgin olive oil to taste

4 – Place ingredients for the sauce in a large, covered baking dish in the order given.  Stir gently but well. 

MICROWAVE SAUCE ON HIGH (5 minutes)

5 – While sauce is being heated, prepare 3 chicken tenderloins salted, peppered, and coated in garlic – herb breadcrumbs with olive oil (room temperature; shake in a plastic bag)

6 – Place the chicken in the sauce.  Sprinkle 1 tablespoon dried parsley on top.

MICROWAVE CHICKEN IN SAUCE ON HIGH (4 minutes, 20 seconds on high)

7 – When finished, test the center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

8 – Serve the chicken and sauce hot, atop rice.

–recipe adapted from Joy of Cooking.

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