Ingredients
- 6 black peppercorns (whole)
- 2 bay leaves
- 2 pound chicken (whole)
- 2 3/4 cup water (cold)
- 10 oz peas
- 1 cup buttermilk biscuit mix
- 3/8 cup milk
- 6 tablespoon flour
- 4 oz button mushrooms
- 2 teaspoon salt
- 2 tablespoon parsley flakes (dried)
- 1 teaspoon rubbed sage (dried)
- 3 slices carrots
1. Wash chicken and pat dry.
2. Place chicken, the 2 cups water, peppercorns, bay leaves and salt in adeep, 2 1/2 to 3-quart, heat-resistant, non-metallic casserole. Heat,covered, in Microwave Oven 10 minutes. Stir. Heat, covered, in MicrowaveOvenan 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 enoughto 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 fromchicken broth.
7. Return chicken to casserole.
8. In a small bowl combine flour, the 3/4 cup cold water and the sage untilsmooth. Gradually stir flour mixture into chicken mixture.
9. Heat, covered, in Microwave Oven 5 minutes or until gravy is thickenedandsmooth. Stir occasionally.
10. Prepare dumpling dough in a small bowl by combining biscuit mix, milkandparsley flakes; stir with a fork until just blended.
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1. Add mushrooms and peas to chicken and gravy mixture.
12. Drop dumpling dough by spoonfuls onto hot chicken mixture to form 6dumplings and heat, covered, in Microwave Oven 4 minutes.
13. Uncover casserole and heat an additional 2 to 4 minutes or untildumplings are no longer doughy on the underside.
