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CHICKEN AND DUMPLINGS
| Ingredients | |||
| 2 | pound | whole chicken, broiler-fryer chicken to 3 lbs | |
| 2 | cup | water | |
| 6 | each | whole black peppercorns | |
| 2 | each | bay leaves | |
| 2 | teaspoon | salt 3 md carrots, peeled and thinly sliced | |
| 6 | tablespoon | flour | |
| 3/4 | cup | cold water | |
| 1 | teaspoon | dried rubbed sage | |
| 1 | cup | buttermilk biscuit mix | |
| 1/3 | cup | milk | |
| 2 | tablespoon | dried parsley flakes | |
| 4 | oz | button mushrooms, drained | |
| 10 | oz | peas, frozen, thawed | |
Directions: | |||
| 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. | |||
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