Ingredients :
2 pound whole chicken, broiler-fryer chicken to 3 lbs2cup water6 eachwhole black peppercorns2 eachbay leaves2 teaspoon salt
3 md carrots, peeled and thinly sliced6 tablespoon flour 3/4 cupcold water1 teaspoondried rubbed sage1 cup buttermilk biscuit mix1/3cupmilk2 tablespoon dried parsley flakes4 oz button mushrooms, drained
10 oz peas, fr oz en, thawed

1. Wash chicken and pat dry.

2. Place chicken, the 2 cups water, peppercorns, bay leaves and salt in a
deep, 2 1/2 to 3-quart, heat-resistant, non-metallic casserole. Heat,
covered, in Microwave Oven 10 minutes. Stir. Heat, covered, in Microwave
an additional 5 minutes.

3. Add carrot slices and heat, covered, in Microwave Oven 5 minutes longer.

4. Remove chicken pieces from broth and set chicken aside until cool enough
to handle. Reserve broth.

5. Remove chicken from bone: and cut into bite-sized pieces.

6. Discard bones, bay leaves and peppercorns. Skim any excess fat from
chicken broth.

7. Return chicken to casserole.

8. In a small bowl combine flour, the 3/4 cup cold water and the sage until
smooth. Gradually stir flour mixture into chicken mixture.

9. Heat, covered, in Microwave Oven 5 minutes or until gravy is thickened
smooth. Stir occasionally.

10. Prepare dumpling dough in a small bowl by combining biscuit mix, milk
parsley flakes; stir with a fork until just blended.

11. Add mushrooms and peas to chicken and gravy mixture.

12. Drop dumpling dough by spoonfuls onto hot chicken mixture to form 6
dumplings and heat, covered, in Microwave Oven 4 minutes.

13. Uncover casserole and heat an additional 2 to 4 minutes or until
dumplings are no longer doughy on the underside.


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