1. Wash chicken and pat dry.

2. Place chicken, the 2 cups water, peppercorns, bay leaves and salt in adeep, 2.5 to 3 litre , 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 0.75 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.

1

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.