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