Yield: 5 Servings
Measure | Ingredient |
---|---|
2½ pounds | Chicken -- cut up |
1 teaspoon | Salt |
¼ teaspoon | Pepper |
2 \N | Whole cloves |
8 eaches | Small white onions |
1 \N | 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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