Chicken With Parsley Dumplings
|Broiler fryer||3 Pound, cut up|
|Chicken bouillon cubes||2|
|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|
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.
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.
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.