Saturday, December 27, 2008

Chicken Lombardy


Serves: 4-6

Ingredients:

2 pound (1 kg) chicken pieces
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon pepper
2 onions, coarsely chopped
1/4 cup chicken stock
1/4 cup dry white wine
1 tablespoon brandy
1/3 cup cream
1 cup white breadcrumbs
1 ounce (30 g) butter, melted
1 teaspoon finely chopped oregano

Convection Microwave Method:

1. Preheat oven to 425 degrees F (220 degrees C).
2. Brush chicken pieces with oil. Place on Low Rack and cook for 18-22 minutes on HIGH MIX/ROAST.
3. Combine salt, pepper, onions, chicken stock, white wine, brandy and cream.
4. Place chicken pieces in a 3 quart (litre) casserole dish. Pour over sauce.
5. Sprinkle with combined breadcrumbs, butter and oregano.
6. Place on Low Rack, cook for 14-16 minutes on HIGH MIX/ROAST 350 degrees F (180 degrees C).

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