Chicken & dumplings
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Chicken & dumplings
  Chicken    Dumplings    Poultry    Appetizers    Microwave  
Last updated 6/12/2012 12:48:23 AM. Recipe ID 9442. Report a problem with this recipe.
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      Title: Chicken & dumplings
 Categories: Main dish, Poultry, Appetizers, Microwave
      Yield: 4 Servings
 
      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
 
  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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Recipe ID 9442 (Apr 03, 2005)

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