| 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
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