Yield: 4 Servings
|4||Chicken breasts without skin (quartered)|
|1 dash||Salt, pepper, thyme, Majoram and paprika|
|1||Garlic clove; chopped|
|1||Onion; large; sliced|
|4||Carrots; large chunks|
|1 cup||Chicken broth|
|8 ounces||Sour cream|
|½ cup||Wine; dry; white|
|1 cup||Buttermilk baking mix|
|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 ½ 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.
Posted to MC-Recipe Digest V1 #244 Date: Mon, 14 Oct 1996 20:33:06 -0400 From: Martha Sheppard <MARTHAHS@...>