Looking for weeknight dinners when it’s too hot to turn on the oven? This hearty chicken dish braises in the microwave in 20 minutes or less!
All of Anyday’s recipes are tested (and retested!) in many different microwave and home kitchens to make sure they work— and work well. Unless specified otherwise, all recipes should be cooked at full power.
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Ingredients
- ½ cup (45g) button or cremini mushrooms, quartered (about 4 mushrooms)
- ¼ cup (30g) frozen pearl onions
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- ½ cup (120ml) light beer
- 2 teaspoons cornstarch
- 2 bone-in, skin-on chicken thighs
- ¼ teaspoon garlic powder
- ½ teaspoon paprika
- 4 small potatoes, such as fingerling or marble
- 1 teaspoon red wine vinegar
- chopped parsley (optional)
Preparation
- Place the mushrooms, onions, and oil in the Anyday and toss to coat. Cover with the lid (knob lifted) and cook for 2-3 minutes.
- Add the beer, cornstarch, and 1/2 teaspoon of salt to the vegetables and mix well. Continue cooking for 2-3 minutes, then stir until the sauce thickens. If necessary, cook for an additional 30 seconds until the sauce reaches the desired thickness.
- Season the chicken evenly with paprika and salt on both sides. Nestle the seasoned chicken and potatoes into the sauce and continue to cook covered for 7-8 minutes or until the chicken and potatoes are cooked through.
- Finish by adding red wine vinegar and sprinkling with chopped parsley before serving.
Suggestions
- To make this dish gluten-free, use a certified gluten-free lager or pilsner, or substitute for chicken stock.
- If you can’t find pearl onions, substitute for chopped white onion or shallot.
Recipe Notes
- For added crunch, sprinkle with panko bread crumbs and bake in a 500°F oven for 5-8 minutes, or until bread crumbs are toasted and the chicken skin is crispy.
- Microwave ovens vary, even with the same wattages. Adjust cooking times as needed.
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