SAUCY MICROWAVE CHICKEN WINGSServes 4 To make an attractive presentation, try tucking the tip of each wing under to form a triangle. 1/2 cup honey 1/4 cup soy sauce 2 tablespoons ketchup 1 small clove garlic, minced 16 chicken wings In 12 x 8-inch microwave-safe utensil, combine all ingredients except wings; turn wings in mixture. Cover with wax paper. Microwave at MEDIUM-HIGH (70% power) 8 minutes per pound, turning wings over 3 to 4 times during cooking. Let stand, covered, 10 minutes.
TEX-MEX DRUMSTICKSServes 4 Removing skin from chicken is an easy way to reduce calories, and because moisture doesn't evaporate readily in microwave cooking, the chicken will remain juicy and flavorful. 6 chicken drumsticks 1/4 cup finely chopped pecans 1/4 cup fine, dry bread crumbs 1 tablespoon minced fresh parsley 1 teaspoon chili powder 1/4 cup taco-flavored or other pourable salad dressing Remove skin from drumsticks. On wax paper, combine pecans, bread crumbs, parsley and chili powder. Brush drumsticks with taco dressing, then roll in crumb mixture to coat all sides. Reserve crumbs and dressing. On microwave-safe roasting pan, arrange drumsticks in circular pattern, with meatier portions toward outside. Cover with wax paper; microwave at MEDIUM-HIGH (70% power) 10 minutes per pound. Halfway through cooking time, turn drumsticks over, spoon on remaining dressing and sprinkle with reserved crumb mixture. Cover with a double thickness of paper towels. Complete cooking, removing paper towels during last 2 minutes. Let stand, uncovered, 5 minutes before serving.
MICROWAVE CHICKEN BREASTS PAPRIKASHServes 4 One way of avoiding having your eyes tear when the slicing the onion in this recipe is to do the cutting under running tap water. The vapors that hurt your eyes won't have a chance to get into the air, but instead will just wash down the drain. 2 tablespoons vegetable oil 2 green peppers, thinly sliced 1 large onion, thinly sliced 1 can (8-ounces) tomato sauce 1 tablespoon sweet paprika 1/2 teaspoon dried marjoram 1/2 teaspoon salt or to taste Ground pepper to taste 4 chicken breast halves 1 container (8-ounces) commercial sour cream 1 tablespoon flour In a 12 x 8-inch microwave-safe utensil, combine oil, peppers and onion. Cover with plastic wrap; microwave at HIGH (100% power) 5 minutes. Stir in tomato sauce, paprika, marjoram, salt, and pepper. On top of tomato mixture, place breasts bone side up with meatier portions toward outside. Cover with wax paper; microwave at HIGH 5 minutes; reduce power to MEDIUM-HIGH (70% power) and cook 10 minutes per pound. Halfway through cooking time, turn breasts over and stir mixture. Re-cover with wax paper and microwave remaining time. Let stand 5 minutes. Stir sour cream and flour into tomato mixture. Cover; microwave at HIGH 1 minute. Stir and let stand 2 minutes. Pour over chicken breasts.
CORNISH HENS WITH LEMON TARRAGON SAUCEServes 4 You can get more juice from a lemon if you roll it around on a flat surface first while pressing your palm against it fairly hard. This ruptures the little juice sacks. You'll also get more juice if the lemon is at room temperature rather than just out of the refrigerator. 2 fresh Cornish game hens 1/4 cup flour 1 1/2 teaspoons fresh tarragon, divided, or 1/2 teaspoon dried 1 cup chicken broth Juice of one lemon (about 1/4 cup) Salt and ground pepper to taste 1/2 pound fresh asparagus, or substitute green beans 2 teaspoons water With sharp knife or poultry shears, cut hens in half, lengthwise. Remove and discard backbone and skin. Coat hen pieces lightly with flour and sprinkle with half of tarragon. Place hens bone side up, with legs to inside, on a microwave-safe roasting utensil. In a 4-cup glass container, combine chicken broth, lemon juice, remaining tarragon and pepper. Microwave at HIGH (100% power) 3 to 4 minutes, or until boiling. Baste hens with half of hot broth. Cover with wax paper; microwave at MEDIUM-HIGH (70% power) 10 minutes per pound combined weight of hens. Halfway through cooking time, turn hens bone side down and baste with remaining broth mixture. Re- cover and complete cooking. Let stand, covered, 10 minutes. Slice asparagus diagonally into 1-inch pieces and place in a 2-quart microwave-safe utensil with water. Cover; microwave at HIGH 3 TO 4 minutes. Let stand 2 minutes; drain and set aside. When ready to serve, add asparagus to lemon sauce and pour over hens.
MICROWAVE HENS JUBILEEServes 2 This is a close cousin of CHICKEN A LA MONTMORENCY, but it's spicier and less sweet. 2 fresh Cornish game hens 1 can (16-ounces) dark sweet cherries in syrup 1/4 cup dry sherry 2 tablespoons cornstarch 1/2 cup chili sauce 1 clove garlic, minced Salt and freshly ground pepper to taste With poultry shears or sharp knife, split hens lengthwise, removing backbone, if desired. In 12 x 8 microwave-safe utensil, arrange hens, bone side up with meatier portions to outside. In 2-quart microwave-safe utensil, drain liquid from cherries; blend in sherry and cornstarch. Add cherries, chili sauce, garlic, salt and pepper. Microwave at HIGH (100% power) 3 to 4 minutes, stirring once, until mixture begins to boil and thicken. Pour sauce over hens. Cover loosely with wax paper. Microwave at MEDIUM-HIGH (70% power) 8 minutes per pound, turning the hens over halfway through cooking time. Re-cover with wax paper and microwave remaining time. Let stand, covered, 10 minutes.
PINEAPPLE BAKED CORNISH HENSServes 4 Green peppers and most other fresh vegetables are ideal for microwaving. They retain their clear color and stay crunchy and fresh tasting. For extra color, substitute 1/2 sweet red pepper and 1/2 green pepper for the single whole green pepper. 2 fresh Cornish game hens 1 green pepper, cored, finely chopped 1 medium onion, finely chopped 2 teaspoons vegetable oil 1 can (8-ounces) crushed pineapple in natural juices 2 tablespoons soy sauce 2 teaspoons dry mustard 1/2 teaspoon ground ginger With poultry shears or sharp knife, split hens lengthwise and remove and discard skin. Place hens bone side up on a microwave-safe 12 x 8-inch utensil, arranging with legs to inside. In a 2-quart microwave-safe utensil, place green pepper, onion and oil. Microwave at HIGH (100% power) 2 to 3 minutes or until pepper is tender. Add pineapple, soy sauce, mustard and ginger; microwave at HIGH 1 to 2 minutes. Baste hen halves with half of pineapple mixture. Cover with wax paper. Microwave at MEDIUM-HIGH (70% power) 10 minutes per pound combined weight of hens. Halfway through cooking time, turn hens bone side down and baste with remaining pineapple mixture. Re-cover and complete cooking. Let stand, covered, 10 minutes. Serve with pineapple sauce.
ROSEMARY HENS WITH LIGHT WINE GRAVYServes 4 Game hens are sold both fresh and frozen. If you've selected a frozen one, follow your microwave manufacturer's directions for defrosting and turn and rearrange the birds frequently for even defrosting. I've tried game hens both fresh and frozen, and I found that there's enough of a difference in flavor and tenderness to make me strongly prefer fresh. 2 Cornish game hens 6 sprigs fresh parsley 1 small onion, halved 1 clove garlic, halved 3 small carrots, peeled, cut in 1/2-inch slices (1 cup) 2 medium tomatoes, peeled and cut in wedges, or 6 cherry tomatoes, halved 1 medium zucchini, cut in 3/4-inch slices (1 cup) 1/4 pound mushrooms, quartered (about 1 cup) 1/2 cup chicken broth 1/4 cup dry white wine 1 and 1/2 teaspoon minced, fresh rosemary or 1/2 teaspoon dried Salt and freshly ground pepper to taste 2 tablespoons cold water 2 teaspoons cornstarch Into each hen cavity, place 3 sprigs parsley, 1/2 onion and 1/2 garlic clove. Place carrots, tomatoes, zucchini and mushrooms in a microwave-safe baking dish. Combine chicken broth, wine and 1/4 teaspoon rosemary; pour over vegetables. Cover with plastic wrap and microwave at HIGH (100% power) 5 minutes. Arrange hens, breast side down, on top. Sprinkle with remaining rosemary and pepper. Cover with wax paper. Microwave at MEDIUM-HIGH (70% power) 11 minutes per pound combined weight of hens. Halfway through cooking time, stir vegetables; turn hens breast side up and rotate dish. Re-cover with wax paper. Remove hens to serving platter, reserving juices for gravy. Using slotted spoon, arrange vegetables around hens and cover with foil; allow to stand 10 minutes. Cut hens in half to serve. To prepare gravy, in a 4 cup glass container, combine water and cornstarch. Slowly add reserved cooking juices (about 3/4 cup) from hens; stir to blend. Microwave at HIGH 2 minutes or until thickened, stirring twice. Serve with Cornish hens.
HONEY MUSTARD ROASTERServes 8 Covering is a key technique in successful microwave cooking. In a conventional oven a sweet honey-mustard basting sauce could overbrown. Instead, in the microwave it dries as the roaster skin cooks and it forms an attractive golden glaze on the bird. 1 whole roaster (about 6 pounds) 4 tablespoons butter or margarine 1/2 cup honey 1/4 cup Dijon mustard 1/4 teaspoon curry powder 1 teaspoon salt or to taste 1/8 teaspoon ground pepper Remove giblets from roaster. With rounded wooden picks, fasten skin across cavity and neck openings. Place roaster, breast side down, on microwave-safe roasting pan. Melt butter in a 1-cup glass measuring cup by microwaving at HIGH (100% power) 1 minute. Stir in honey and remaining ingredients; brush roaster with mixture and cover with wax paper. Microwave at HIGH 5 minutes. Reduce power to MEDIUM-HIGH (70% power) and cook 12 minutes per pound, brushing frequently with honey mixture. Halfway through cooking time, turn roaster breast side up; complete cooking. Let stand, covered, 20 minutes. Test for doneness after standing; juices should run clear with no hint of pink when thigh is pierced. Pour drippings from utensil into remaining sauce mixture in measuring cup; microwave at HIGH 2 minutes or until heated through. Serve sauce with roaster.
MEXICAN MICROWAVE CHICKEN CASSEROLE Leftover Mexican Chicken Casserole makes a fast and delicious taco filling. Shred chicken, reheat in sauce and serve with shredded lettuce and cheese and a dollop of sour cream. 2 tablespoons butter or margarine 1 large onion, chopped (1 cup) 1 large green pepper, chopped (1 cup) 1 clove garlic, minced 1 can (14.5 ounces) tomato sauce 2 tablespoons flour 1 teaspoon salt or to taste 1/2 teaspoon ground cumin 1/2 teaspoon dried oregano 1/4 teaspoon ground pepper 1 chicken cut in serving pieces 1 can (17-ounces) corn, drained In 3 to 5-quart microwave-safe utensil, combine butter, onion, pepper and garlic. Cover with plastic wrap; microwave at HIGH (100% power) 3 to 5 minutes or until onion and pepper are tender. Stir in tomato sauce, flour, salt, cumin, oregano and pepper. Place chicken pieces, bone side up with meatier portions toward outside of utensil, on top of mixture. Cover with wax paper; microwave at HIGH 5 minutes. Reduce power to MEDIUM-HIGH (70% power) and cook 10 minutes per pound. Halfway through cooking time, turn chicken pieces over; re- cover with wax paper and microwave remaining time. Let stand, covered, 10 minutes. Remove chicken pieces to serving dish; cover. Add corn to sauce in utensil; cover with plastic wrap. Microwave at HIGH 2 minutes. To serve, pour sauce over chicken.
PLUM-SPICED CHICKENServes 4 The plum sauce is a low-fat way to make the chicken develop an attractive color as it cooks in the microwave. 1 chicken, cut in half lengthwise 1 cup plum jelly or preserves 1/2 cup chicken broth 1/4 cup chopped onion 3 tablespoons red wine vinegar 1 1/2 teaspoons soy sauce 1/2 teaspoon ground ginger 1/2 teaspoon Chinese five-spice powder (optional) Place chicken halves, skin side down, on microwave-safe roasting utensil, set aside. In a 4-cup glass container, combine jelly and remaining ingredients. Microwave at HIGH (100% power) 4 minutes, stirring 3 times. Brush chicken halves with sauce; cover with wax paper. Microwave at MEDIUM-HIGH (70% power) 10 to 12 minutes per pound, brushing chicken frequently with sauce. Halfway through cooking time, turn chicken halves over; brush with sauce. Re-cover with wax paper; complete cooking. Let stand, covered 15 minutes.