How To make CHICKEN AND DUMPLINGS

Ingredients
2
pound
whole chicken, broiler-fryer chicken to 3 lbs
2
cup
water
6
each
whole black peppercorns
2
each
bay leaves
2
teaspoon
salt 3 md carrots, peeled and thinly sliced
6
tablespoon
flour
3/4
cup
cold water
1
teaspoon
dried rubbed sage
1
cup
buttermilk biscuit mix
1/3
cup
milk
2
tablespoon
dried parsley flakes
4
oz
button mushrooms, drained
10
oz
peas, frozen, 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.