Perfect with cooked long-grain rice or noodles.

1 lb. 2 oz. chicken parts, skinned
1/4 c. dry red table wine
1 tbsp. brandy
2 garlic cloves, minced
1/2 c. each frozen pearl onions & water
1 tbsp. tomato paste
1 packet instant beef broth & seasoning mix
1/2 c. halved mushrooms
1 tbsp. all-purpose flour
1 bay leaf
1 tbsp. chopped fresh parsley
1/8 tsp. each pepper & thyme leaves (optional)

In 4 quart microwave casserole arrange chicken parts in a single layer in center of casserole. In 1 cup liquid measure combine wine, brandy and garlic; pour evenly over chicken. Cover with vented plastic wrap and microwave on medium-high (75%) for 5 minutes. Turn chicken pieces over; add onions, recover with vented plastic wrap, and cook on medium-high for 5 minutes, until inside of chicken is still pink.

In 1 cup liquid measure combine water, tomato paste and broth mix and stir to combine. Arrange mushrooms around chicken in casserole and sprinkle with flour; add tomato paste mixture and bay leaf. Recover with vented plastic wrap and microwave on medium-high for 5 minutes, until chicken is tender and, when pierced with a fork, juices run clear. Stir in parsley, pepper and, if desired, thyme and let stand 1 minute. Remove and discard bay leaf.