| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry, Breads, Muffins & r |
5 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Chicken — cut up |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 2 |
|
Whole cloves |
| 8 |
|
Small white onions |
| 1 |
|
Clove garlic — minced |
| 1/4 |
ts |
Powdered marjoram |
| 1/4 |
ts |
Powdered thyme |
| 1 |
|
Bay leaf |
| 1/2 |
c |
Dry white wine |
| 1 |
c |
Dairy sour cream |
| 1 |
c |
Packaged biscuit mix |
| 1 |
tb |
Parsley — chopped |
| 6 |
tb |
Milk |
INSTRUCTIONS
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.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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