Coq Au Vin

2 2.5-lb broiler-fryer chicken s, cut into serving pieces
4 tb Flour
2 ts Salt
1/2 ts Pepper
6 tb Butter or margarine
12 sm White onions, peeled
4 tb Brandy
1 Clove garlic, peeled
1 Bay leaf
1 Stalk celery, cut into 4 pieces
3 c Red wine
1/2 lb Fresh mushrooms, thin sliced

Wash chickens and pat dry. Combine flour, salt and pepper in a plastic bag. Put chicken pieces in bag to coat witlh flour mixture. Melt butter or margarine in skillet on a conventional surface unit. Lightly brown chicken pieces on all sides. Place browned chicken pieces in a deep, 3-quart, heat- resistant, non-metallic casserole. Brown onions lightly in skillet and set aside. Remove skillet from surface unit. Gradually pour brandy into skillet, scraping pan to loosen any browned particles. Add brandy mixture to chicken casserole. Add garlic, bay leaf, celery, onions and red wine. Heat, covered, in Microwave Oven 12 minutes stirring occasionally. (Place meatiest portion of chicken to outside of casserole.) Add mushrooms and heat, uncovered, an additional 4 minutes or until chicken and onions are tender. Remove garlic, bay leaf and celery pieces. If sauce is not thick enough, it may be thickened with a little flour mixed with cold water. Heat, uncovered, in Microwave Oven for an extra 1 to 2 minutes if flour mixture is added.

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