Microwaved Chicken Dumplings
|Broiler fryer chicken||3 Pound, 1 bird, cut into serving pieces|
|Water||2 Cup (32 tbs)|
|Whole black peppercorns||6|
|Carrots||3 Medium, peeled and thinly sliced|
|Cold water||1⁄4 Cup (4 tbs)|
|Buttermilk biscuit mix||1 Cup (16 tbs)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Parsley flakes||2 Tablespoon, dried|
|Canned button mushrooms||4 Ounce, drained (1 Can)|
|Frozen peas||10 Ounce, thawed (1 Package)|
Wash chicken and pat dry.
Place chicken, the 2 cups water, peppercorns, bay leaves and salt in a deep, 2 1/2 to 3 quart, heat-resistant, non-metallic cas serole.
Heat, covered, on full power 10 minutes.
Heat, covered, on full power an additional 5 minutes.
Add carrot slices and heat, covered, on full power 5 minutes longer.
Remove chicken pieces from broth and set chicken aside until cool enough to handle.
Remove chicken from bones and cut into bite-sized pieces.
Discard bones, bay leaves and peppercorns.
Skim any excess fat from chicken broth.
Return chicken to casserole.
In a small bowl combine flour, the 1/4 cup cold water and the sage until smooth.
Gradually stir flour mixture into chicken mixture.
Heat, covered, on full power for 16 to 18 minutes or until gravy is thickened and smooth.
Prepare dumpling dough in a small bowl by combining biscuit mix, milk and parsley flakes; stir with a fork until just blended.
Add mushrooms and peas to chicken and gravy mixture.
Drop dumpling dough by spoonfuls onto hot chicken mixture to form 6 dumplings and heat, covered, on roast for 6 minutes.
Uncover casserole and heat on roast for 3 to 5 minutes or until dumplings are no longer doughy on the underside.