Chicken & dumplings

Yield: 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

Instructions:

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.