Buttermilk Chicken Dinner(Microwave)

• 3/4 c. water
• 1 Tbsp. instant chicken bouillon granules
• 1/2 tsp. dried thyme, crushed
• 1/2 tsp. dried rosemary, crushed
• 2 bay leaves
• 1 (3 to 3 1/2 lb.) broiler-fryer chicken
• 3 medium red potatoes, peeled and quartered or 1 lb. whole tiny new potatoes
• 2 medium onions, sliced
• 1 c. carrots, sliced 1/4-inch thick
• 1/2 c. buttermilk
• 1/4 c. all-purpose flour
• paprika

1. In a 3-quart casserole, combine water, bouillon granules, thyme, rosemary and bay leaves.
2. Rinse chicken.
3. Pat dry.
4. Place chicken, breast side down, in casserole.
5. Cook, covered, on 100% power (High) for 10 minutes.
6. Turn chicken over.
7. If using new potatoes, peel a strip around the centers.
8. Arrange potatoes, onions and carrots around chicken.
9. Cook, covered, on 50% power (Medium) for 30 to 40 minutes or until drumsticks move easily in the sockets and vegetables are tender, giving dish a half-turn and rearranging vegetables once.
10. Transfer chicken and vegetables to a platter.
11. Keep warm.
12. Skim fat from pan juices.
13. Remove bay leaves.
14. Measure 1 cup pan juices into a 4-cup glass measure. Combine the buttermilk and flour.
15. Stir into measure.
16. Cook on High, uncovered, for 3 to 4 minutes or until thickened and bubbly, stirring constantly.
17. Sprinkle chicken with paprika.
18. Spoon some of the gravy over meat and vegetables.
19. Garnish with parsley, if desired.
20. Makes 6 servings.

water, instant chicken, thyme, rosemary, bay leaves, chicken, red potatoes, onions, carrots, buttermilk, allpurpose, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=682725 (may not work)