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A chicken and rice dish that can be served as is, or with boiled new potatoes and a green vegetable or a green salad.
Oven: 700 watts
Waiting time: none
Rules to follow with an earthware casserole:
A - Before using a new casserole, always rinse it and leave it to air-dry.
B - Do not use any dish liquid soap.
C - Rub the casserole with salt and thoroughly rinse it under hot running water.
D - Check if your casserole, covered, can easily turn on the revolving plate of your microwave oven, without touching the sides.
E - Before using a casserole that has already been used in your microwave, soak it in water for 10 to 15 minutes.
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- 1 [2 to 2 1/2-pound / 900 g to 1.125-kg] ready-to-cook chicken
- 1 small onion, quartered
- 2 garlic cloves
- 1 [10 1/2-ounce / 298-mL] can beef consomme
- 1/2 cup [125 mL] dry white wine
- 1 teaspoon [5 mL] rosemary
- 1/2 cup [125 mL] water
- 1 teaspoon [5 mL] marjoram or mixed fine herbs
- Salt and pepper, to taste
- 1/2 cup [125 mL] long grain rice
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- Wash and wipe dry chicken.
- Stuff chicken with 1 piece of onion and 1 garlic clove.
- Half remaining garlic clove; rub chicken skin with garlic halves.
- Arrange chicken into a 15-cup [3.75-L] earthware casserole; arrange remaining onion pieces all around.
- Mix together beef consomme, dry white wine, rosemary, water and marjoram or mixed fine herbs.
- Generously sprinkle with salt and pepper; pour over chicken.
- Cover casserole; microwave chicken for 45 minutes on 'HIGH', turning casserole once and basting chicken twice while cooking.
- Twenty-five [25] minutes before the end of cooking time, mix in rice.
- When done, check chicken doneness by piercing a thigh: if juices run clear, it is ready.
- Serve chicken, along with rice and cooking juices.
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