Chicken And Mushroom Dumplings
|Broiler fryer chicken||3 Pound, cut up (1 Whole)|
|Carrots||3 Medium, thinly sliced|
|Hot water||2 Cup (32 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|All purpose flour||6 Tablespoon|
|Dried sage leaves||1⁄2 Teaspoon|
|Frozen peas||1 Cup (16 tbs), Defrosted|
|Canned sliced mushrooms||4 Ounce, drained (1 Can)|
|Buttermilk baking mix||1 Cup (16 tbs)|
|Dried parsley flakes||1 Tablespoon|
|Milk||1⁄3 Cup (5.33 tbs)|
Place chicken, carrots, 2 cups water, the peppercorns, bay leaves and salt in 3- to 5-quart casserole; cover.
Microwave at HIGH (100%) until chicken next to bone is not pink, 18 to 25 minutes, stirring after half the cooking time.
Remove bones and skin from chicken; cut into small pieces.
Return chicken meat to casserole.
Remove bay leaves and peppercorns.
Skim excess fat from chicken broth.
Blend 3/4 cup water, the flour and sage until smooth.
Stir into chicken mixture.
Microwave at HIGH (100%) until slightly thickened, 15 to 18 minutes.
Stir 2 or 3 times during cooking.
Stir in peas and mushrooms.
Stir baking mix, parsley flakes and milk with fork just until moistened.
Drop dough in 6 spoonfuls onto hot chicken mixture.
Microwave at MEDIUM-HIGH (70%) until dumplings are set, 4 to 6 minutes.