Chicken And Dumplings

Recipe Ingredients

2 lbs	908g / 32oz	Broiler-fryer chicken to
3 lbs	1362g / 48oz	Broiler-fryer chicken - cut into serving pie
2 cups	474ml	Water
6		Black peppercorns
2		Bay leaves
2 teaspoons	10ml	Salt
3 teaspoons	15ml	Carrots - peeled and (medium)
		Sliced
6 tablespoons	90ml	Flour
3/4 cup	177ml	Cold water
1 teaspoon	5ml	Dried rubbed sage
1 cup	237ml	Buttermilk biscuit mix
1/3 cup	78ml	Milk
2 tablespoons	30ml	Dried parsley flakes
4 oz	113g	Button mushrooms - drained
10 oz	284g	Frozen peas - thawed

Recipe Instructions

1. Wash chicken and pat dry.

2. Place chicken, the 2 cups water, peppercorns, bay leaves and salt in a deep, 2 1/2 to 3-quart, heat-resistant, non-metallic casserole. Heat, covered, in Microwave Oven 10 minutes. Stir. Heat, covered, in Microwave Oven an additional 5 minutes.

3. Add carrot slices and heat, covered, in Microwave Oven 5 minutes longer.

4. Remove chicken pieces from broth and set chicken aside until cool enough to handle. Reserve broth.

5. Remove chicken from bone: and cut into bite-sized pieces.

6. Discard bones, bay leaves and peppercorns. Skim any excess fat from chicken broth.

7. Return chicken to casserole.

8. In a small bowl combine flour, the 3/4 cup cold water and the sage until smooth. Gradually stir flour mixture into chicken mixture.

9. Heat, covered, in Microwave Oven 5 minutes or until gravy is thickened and smooth. Stir occasionally.

10. Prepare dumpling dough in a small bowl by combining biscuit mix, milk and parsley flakes; stir with a fork until just blended.

11. Add mushrooms and peas to chicken and gravy mixture.

12. Drop dumpling dough by spoonfuls onto hot chicken mixture to form 6 dumplings and heat, covered, in Microwave Oven 4 minutes.

13. Uncover casserole and heat an additional 2 to 4 minutes or until dumplings are no longer doughy on the underside.

Source:
Garry Howard

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