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Chicken With Parsley Dumplings

fast.cook's picture
Ingredients
  Broiler fryer 3 Pound, cut up
  Chicken bouillon cubes 2
  Whole peppercorns 6
  Bay leaves 2
  Salt 2 Teaspoon
  Rubbed sage 1 Teaspoon
  Water 2 Cup (32 tbs)
  Sliced pared carrots 1 Cup (16 tbs)
  Chopped onion 1 Cup (16 tbs)
  Flour 2⁄3 Cup (10.67 tbs)
  Cold water 1 1⁄2 Cup (24 tbs)
  Frozen peas 10 Ounce (1 Package)
  Buttermilk baking mix 1 Cup (16 tbs)
  Milk 1⁄2 Cup (8 tbs)
  Chopped parsley 2 Tablespoon
Directions

Place chicken, bouillon cubes, peppercorns, bay leaves, salt, sage and 2 c. water in 3-qt. glass casserole.
Cover and microwave at high setting 10 minutes.
Stir in carrots and onion.
Cover and microwave at high setting 7 minutes.
Stir mixture.
Cover and microwave, at high setting, 7 minutes more, or until chicken is tender and meat near the bone is no longer pink.
Remove chicken from broth.
Cool slightly.
Remove meat from bones and cut into pieces.
Discard skin and bones.
Skim fat from broth.
Remove peppercorns and bay leaves.
Combine flour and 1 1/2 c. water in jar.
Cover and shake until blended.
Stir flour mixture into broth.
Add chicken, peas and browning for gravy.
Cover and microwave at high setting 12 minutes, or until mixture thickens, stirring every 2 minutes.
Combine baking mix, milk and parsley in bowl; mix just until blended.
Drop mixture by tablespoonfuls around the edge of casserole.
Cover and microwave at high setting 4 minutes, rotating dish one-quarter turn every 2 minutes.
Uncover and microwave at high setting 2 minutes more, or until dumplings are puffy and no longer doughy.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Microwaving
Ingredient: 
Chicken
Preparation Time: 
5 Minutes

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