Chicken Wine Dumplings
Ingredients| 1 4 chicken breasts without |
|
|---|
: skin
: (quartered
1 ds Salt, pepper, thyme
: Majoram and paprika
1 Garlic clove -- chopped
1 Onion; large -- sliced
2 Leeks -- sliced
4 Carrots -- large chunks
1 c Chicken broth
1 TB Cornstarch
8 oz Sour cream
1/2 c Wine; dry -- white
1 c buttermilk baking mix
8 TB Milk
: Parsley, salt,pepper --
: paprika
Sprinkle salt, pepper, thyme, marjoram, and paprika on quarted
chicken. Place in the bottom of CROCKPOT. Chop clove garlic and add
to pot. Peel and slice large onion and layer the onion rings over the
chicken. Next cut the white part of 2 leeks into rings and place in
the pot. Add the chunks of carrots on top. Dissolve 1 T cornstarch
in 1 cup of chicken bouillon together with 1 cup of sour cream and
pour in the pot together with 1/2 cup of dry white wine. Cook on HIGH
for about 3 hours OR on LOW for about 6 hours. Dumplings.. Mix
together 1 cup bisquik, about 8 T milk, parsley, salt, pepper, and
paprika to taste; form into balls and place on top of the chicken
mixture the last 30 to 40 minutes of cooking. Recipe By :
From: Martha Sheppard <marthahs@postoffdate: Mon, 14 Oct 1996 20:33:06
~0400
Servings: 4
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