| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Main dish, Poultry, Appetizers, Microwave |
4 |
Servings |
INGREDIENTS
| 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 |
ts |
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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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