Chicken and herb dumplings
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Chicken -- cut up |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 2 | Whole cloves | |
| 8 | eaches | Small white onions |
| 1 | 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 |
Directions
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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