black peppercorns, whole
button mushrooms, drained
peas, frozen, thawed
1Wash chicken and pat dry.
2Place chicken, the 2 cups water, peppercorns, bay leaves and salt in a deep, 2 1/2 to 3-quart, heat-resistant, non-metallic casserole.
3Heat, covered, in microwave oven 10 minutes. Stir, then heat, covered, in microwave oven an additional 5 minutes.
4Add carrot slices and heat, covered, in microwave 5 minutes longer.
5Remove chicken pieces from broth and set chicken aside until cool enough to handle. Reserve broth.
6Remove chicken from bone: and cut into bite-sized pieces.
7Return chicken to casserole.
8In a small bowl combine flour, the 3/4 cup cold water and the sage until smooth.
9Gradually stir flour mixture into chicken mixture.
10Heat, covered, in microwave 5 minutes or until gravy is thickened and smooth, stir occasionally.
11Prepare dumpling dough in a small bowl by combining biscuit mix, milk and parsley flakes; stir with a fork until just blended.
12Add mushrooms and peas to chicken and gravy mixture.
13Drop dumpling dough by spoonfuls onto hot chicken mixture to form 6 dumplings and heat, covered, in microwave 4 minutes.
14Uncover casserole and heat an additional 2 to 4 minutes or until dumplings are no longer doughy on the underside.