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Microwaved Chicken Dumplings Recipe
|Broiler fryer chicken||3 Pound, 1 bird, cut into serving pieces|
|Water||2 Cup (32 tbs)|
|Whole black peppercorns||6|
|Carrots||3 Medium, peeled and thinly sliced|
|Cold water||1⁄4 Cup (4 tbs)|
|Buttermilk biscuit mix||1 Cup (16 tbs)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Parsley flakes||2 Tablespoon, dried|
|Canned button mushrooms||4 Ounce, drained (1 Can)|
|Frozen peas||10 Ounce, thawed (1 Package)|
Serving size: Complete recipe
Calories 4189 Calories from Fat 2055
% Daily Value*
Total Fat 228 g351.2%
Saturated Fat 65.8 g329%
Trans Fat 4.5 g
Cholesterol 1031.7 mg
Sodium 5053.2 mg210.5%
Total Carbohydrates 224 g74.8%
Dietary Fiber 34.9 g139.6%
Sugars 36.5 g
Protein 302 g603.3%
Vitamin A 837.4% Vitamin C 209%
Calcium 111.9% Iron 324.5%
*Based on a 2000 Calorie diet
Place chicken, the 2 cups water, peppercorns, bay leaves and salt in a deep, 2 1/2 to 3 quart, heat-resistant, non-metallic cas serole.
Heat, covered, on full power 10 minutes.
Heat, covered, on full power an additional 5 minutes.
Add carrot slices and heat, covered, on full power 5 minutes longer.
Remove chicken pieces from broth and set chicken aside until cool enough to handle.
Remove chicken from bones and cut into bite-sized pieces.
Discard bones, bay leaves and peppercorns.
Skim any excess fat from chicken broth.
Return chicken to casserole.
In a small bowl combine flour, the 1/4 cup cold water and the sage until smooth.
Gradually stir flour mixture into chicken mixture.
Heat, covered, on full power for 16 to 18 minutes or until gravy is thickened and smooth.
Prepare dumpling dough in a small bowl by combining biscuit mix, milk and parsley flakes; stir with a fork until just blended.
Add mushrooms and peas to chicken and gravy mixture.
Drop dumpling dough by spoonfuls onto hot chicken mixture to form 6 dumplings and heat, covered, on roast for 6 minutes.
Uncover casserole and heat on roast for 3 to 5 minutes or until dumplings are no longer doughy on the underside.