Buttermilk Chicken Dinner

Name: Buttermilk Chicken Dinner
Ingredients: 3/4 c. water; 1 Tbsp. instant chicken bouillon granules; 1/2 tsp. crushed dried thyme; 1/2 tsp. crushed dried rosemary; 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

12 ingredients

8 steps

Ingredients

3/4 c. water
1 Tbsp. instant chicken bouillon granules
1/2 tsp. crushed dried thyme
1/2 tsp. crushed dried rosemary
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

Directions

1

In a 3-quart casserole, combine water, bouillon, thyme, rosemary and bay leaves.
2

Rinse chicken; pat dry.
3

Place chicken, breast side down, in casserole.
4

Microwave, covered, on High 10 minutes.
5

Turn chicken over.
6

Arrange potatoes, onions and carrots around chicken.
7

Cook, covered, on Medium 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 platter.
8

Keep warm.