Buttermilk Chicken Dinner (Microwave)

• 3/4 c. water
• 1 Tbsp. chicken bouillon granules
• 1/2 tsp. thyme
• 1/2 tsp. rosemary
• 2 bay leaves
• 1 (3 to 3 1/2 lb.) broiler-fryer chicken
• 3 medium red potatoes, peeled and quartered
• 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 3-quart casserole, combine water, bouillon, thyme, rosemary and bay leaves.
2. Rinse chicken; pat dry.
3. Place breast side down in casserole.
4. Cook, covered, on 100% power (High) for 10 minutes in microwave.
5. Turn chicken over.
6. Arrange potatoes, onions and carrots around chicken and cook, covered, on 50% power (Medium) for 30 to 40 minutes, until drumsticks move easily in sockets and vegetables are tender.
7. Turn dish once during cooking.
8. Skim fat from pan juices and remove bay leaves.
9. Pour 1 cup pan juices into 4-cup glass dish.
10. Combine buttermilk and flour and stir into pan juices.
11. Cook on 100% power (High) for 3 to 4 minutes, uncovered, or until thick.
12. Sprinkle chicken with paprika.
13. Spoon some gravy on chicken and vegetables and serve.
14. Save remaining gravy to pass at the table.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=242592 (may not work)