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Chicken And Mushroom Dumplings

Microwaverina's picture
  Broiler fryer chicken 3 Pound, cut up (1 Whole)
  Carrots 3 Medium, thinly sliced
  Hot water 2 Cup (32 tbs)
  Peppercorns 6
  Bay leaves 2
  Salt 1⁄2 Teaspoon
  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.

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Chicken And Mushroom Dumplings Recipe