Buttermilk Chicken Dinner(Microwave) - cooking recipe

Ingredients

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

Preparation

In a 3-quart casserole, combine water, bouillon granules, thyme, rosemary and bay leaves.
Rinse chicken.
Pat dry.
Place chicken, breast side down, in casserole.
Cook, covered, on 100% power (High) for 10 minutes.
Turn chicken over.
If using new potatoes, peel a strip around the centers.
Arrange potatoes, onions and carrots around chicken.
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.
Transfer chicken and vegetables to a platter.
Keep warm.
Skim fat from pan juices.
Remove bay leaves.
Measure 1 cup pan juices into a 4-cup glass measure. Combine the buttermilk and flour.
Stir into measure.
Cook on High, uncovered, for 3 to 4 minutes or until thickened and bubbly, stirring constantly.
Sprinkle chicken with paprika.
Spoon some of the gravy over meat and vegetables.
Garnish with parsley, if desired.
Makes 6 servings.