Recipe - Chicken And Winedumplings

4 Chicken breasts without skin
(quartered)
1 ds Salt, pepper, thyme, Majoram
and paprika
1 Garlic clove; chopped
1 Onion; large; cut or sliced up
2 Leeks; cut or sliced up
4 Carrots; large chunks
1 cup Chicken broth
1 tablespoon Cornstarch
8 ounce Sour cream
One half cup Wine; dry; white
1 cup Buttermilk baking mix
8 tablespoon 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 One half 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 MCRecipe Digest V1 #244

Date: Mon, 14 Oct 1996 20:33:06 0400

From: Martha Sheppard MARTHAHS@postoffice.worldnet.att.net