BUTTERMILK CHICKEN DINNER

3/4 cup water
1 tablespoon instant chicken bouillon granules
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried rosemary, crushed
2 bay leaves
1 3- to 3 1/2-pound broiler- fryer chicken
3 medium red potatoes, peeled and quartered (or 1 pound whole tiny new potatoes) (optional)
2 medium onions, sliced
1 cup carrots sliced 1/4 inch thick
FOR THE GRAVY:
1/2 cup buttermilk
1/2 cup all-purpose flour
Paprika

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) 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) 30 to 40 minutes or till 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.

TO MAKE THE GRAVY:
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 till thickened and bubbly, stirring every minute.

Sprinkle chicken with paprika. Spoon some of the gravy over meat and vegetables. Garnish with parsley, if desired. Pass remaining gravy.

Makes 6 servings
Source: Better Homes and Gardens Microwave Cooking Card Library, 7-1, Meredith Corporation, 1986