• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Chicken and Dumplings

  • Recipe Submitted by on

Category: Poultry, Appetizers, Microwave, Main Dish

 Ingredients List

  • 2 lb Broiler-fryer chicken to
  • 3 lb Broiler-fryer chicken
  • -cut into serving pieces
  • 2 c Water
  • 6 Whole black peppercorns
  • 2 Bay leaves
  • 2 ts Salt
  • 3 md Carrots, peeled and
  • -thinly sliced
  • 6 tb Flour
  • 3/4 c Cold water
  • 1 ts Dried rubbed sage
  • 1 c Buttermilk biscuit mix
  • 1/3 c Milk
  • 2 tb Dried parsley flakes
  • 4 oz Button mushrooms, drained
  • 10 oz Frozen peas, thawed

 Directions

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.


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