| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Chicken | 7 | Servings | |
INGREDIENTS
| 4 | tb | Butter, |
| 1 | tb | Oil, |
| 1 | Onion, chopped | |
| 3 | lb | Chicken, |
| 2 | c | Chicken broth, |
| 2 | Stalks celery, | |
| 1 | tb | Parsley, minced |
| 2 | Carrots, sliced | |
| 1 | ts | Black pepper, |
| Salt to taste, | ||
| 1 | c | White wine, |
| 1 | cn | Refrigerated biscuits, cut into quarters |
| 1/2 | c | Heavy cream, |
| 2 | tb | Flour, |
INSTRUCTIONS
In large skillet, brown onion in butter and oil until just tender. Then brown chicken and place all in large crockpot. Add remaining ingredients except heavy cream, flour and biscuits. Cook on high for 3 hours or 5-7 hours on low. When chicken is done, remove pieces to plate let cool, then debone. While chicken is cooling, mix flour and cream together, then stir into crockpot. (Crockpot needs to now be on high) Drop pieces of biscuit int crockpot and turn on high. Cook about 30 minutes, until they are firm. Return chicken meat to crockpot and serve. Posted to MC-Recipe Digest V1 #630 by Kris Viles <vilesk@magicnet.net> on Jun 01, 1997
A Message from our Provider:
“I have held many things in my hands, and I have lost them all; but whatever I have placed in God’s hands, that, I still possess. #Corrie ten Boom”