Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Poultry
Appetizers Microwave
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Broiler-fryer chicken to
3 lb Broiler-fryer chicken
-cut into serving pieces
2 c Water
6 Whole black peppercorns
2 Bay leaves
2 ts Salt
3 md Carrots, peeled and
-thinly sliced
6 tb Flour
3/4 c Cold water
1 t Dried rubbed sage
1 c Buttermilk biscuit mix
1/3 c Milk
2 tb Dried parsley flakes
4 oz Button mushrooms, drained
10 oz Frozen peas, 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 Oven
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
and smooth. Stir occasionally.
10. Prepare dumpling dough in a small bowl by
combining biscuit mix, milk and
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.
