(by Christi Clancy)
2 T. butter
2 T. flour
1 c. dry white wine
1 T. instant chicken bouillon
1 clove garlic, minced or pressed
1/2 t. salt
1/8 t. pepper
6 drops hot pepper sauce
2 - 3 lb. broiler-fryer chicken pieces
1 large onion, sliced and separated into rings
1/2 c. chopped black or green pitted olives
In 3 - 5 qt. casserole, microwave butter at High for 30 - 45 seconds.
Stir in flour.
Blend in wine.
Add remaining ingredients.
Arrange chicken in casserole bony side up and meatiest portions to outside of dish.
Spoon sauce over chicken.
Add onions and olives.
Cover with wax paper.
Microwave at High for 10 minutes.
Turn over and rearrange chicken, spooning sauce over each piece.
Microwave for 10 - 15 minutes, or until chicken is fork-tender and meat near bone is no longer pink.
Serves 4 - 6.
(Read Cookmatic, the story that accompanies this recipe.)