chicken and herb dumplings

Categories
Poultry
Yield
5 servings
MeasureIngredient
2½ pounds Chicken -- cut up
1 teaspoon Salt
¼ teaspoon Pepper
Whole cloves
8 eaches Small white onions
Clove garlic -- minced
¼ teaspoon Powdered marjoram
¼ teaspoon Powdered thyme
1 each Bay leaf
½ cup Dry white wine
1 cup Dairy sour cream
1 cup Packaged biscuit mix
1 tablespoon Parsley -- chopped
6 tablespoons Milk

Sprinkle chicken with salt and pepper; place in slow-cooking pot. Insert cloves in one onion. Put all onions in pot. Add garlic, marjoram, thyme, bay leaf, and wine. Cover and cook on low 5 to 6 hours. Remove bay leaf and cloves. Stir in sour cream. Turn control to high. Combine biscuit mix with parsley; stir milk into biscuit mix with fork until well moistened. Drop dumplings from teaspoon around edge of pot. Cover and cook on high for 30 minutes.

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