Sanderson's Cookbook, Chicken in Wine Sauce

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Chicken in Wine Sauce

Sauce:
2 tablespoons margarine
2 tablespoons flour
1 cup white wine (preferably a dry white)
1 tablespoon chicken bouillon crystals
1 clove garlic, pressed
1/2 teaspoon salt
1/8 teaspoon pepper
6 drops hot pepper or Tabasco sauce

2-3 pounds cut-up chicken pieces
1 large onion, sliced and separated into rings
1/2 cup chopped black olives

Melt margarine on high 30-45 seconds in a 3-5 quart casserole. Stir in flour. Blend in wine. Add remaining sauce ingredients. Arrange chicken in casserole with bony side up and meatiest portions toward the outside of dish. Spoon sauce over chicken. Add onions and olives. Cover with waxed paper. Microwave on high for 10 minutes. Turn and rearrange chicken, spooning sauce over each piece. Cover with waxed paper again. Microwave 10-15 minutes or until chicken is fork-tender and no longer pink at the bone. Serves four.