| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Crockpot, Poultry | 1 | Servings | |
INGREDIENTS
| 4 | Skinless chicken breasts; quartered | |
| 1 | ds | Salt |
| 1 | ds | Pepper |
| 1 | ds | Thyme |
| Marjoram | ||
| Paprika | ||
| 1 | Garlic clove; chopped | |
| 1 | lg | Onion; sliced |
| 2 | Leeks; sliced | |
| 4 | Carrots; cut large chunks | |
| 1 | c | Chicken broth |
| 1 | tb | Cornstarch |
| 8 | oz | Sour cream |
| 1/2 | c | Dry white wine |
| 1 | c | Bisquick |
| 8 | tb | Milk |
| Parsley | ||
| Salt | ||
| Pepper | ||
| Paprika |
INSTRUCTIONS
DUMPLINGS Sprinkle salt, pepper, thyme, marjoram, and paprika on quartered chicken. Place in the bottom of crock pot. 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 Tablespoon cornstarch in 1 cup of chicken bouillon together with 1 cup of sour cream and pour in the pot together with 1/2 cup of dry white wine. Cook on HIGH for about 3 hours OR on LOW for about 6 hours. Dumplings: Mix together 1 cup bisquick, about 8 tablespoon 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 recipelu-digest Volume 01 Number 338 by James and Susan Kirkland <kirkland@gj.net> on Dec 03, 1997
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