Chicken& Wine/Dumplings
Yield
4 servingsPrep
30 minCook
3 hrsReady
3 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
without skin, quartered |
|
| 1 | dash |
salt
pepper, thyme, majoram and paprika |
*
|
| 1 | each |
garlic cloves
chopped |
|
| 1 | each |
onions
large, sliced |
|
| 2 | each |
leeks
sliced |
*
|
| 4 | each |
carrots
large chunks |
|
| 1 | cup |
chicken broth
|
|
| 1 | tablespoon |
cornstarch
|
|
| 8 | Ounces |
sour cream
|
*
|
| ½ | cup |
white wine
dry |
*
|
| 1 | cup |
buttermilk baking mix
|
*
|
| 8 | tablespoons |
milk
|
|
| 1 | x |
parsley leaves
salt, pepper, paprika |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
without skin, quartered |
|
| 1 | dash |
salt
pepper, thyme, majoram and paprika |
*
|
| 1 | each |
garlic cloves
chopped |
|
| 1 | each |
onions
large, sliced |
|
| 2 | each |
leeks
sliced |
*
|
| 4 | each |
carrots
large chunks |
|
| 237 | ml |
chicken broth
|
|
| 15 | ml |
cornstarch
|
|
| 8 | Ounces |
sour cream
|
*
|
| 118 | ml |
white wine
dry |
*
|
| 237 | ml |
buttermilk baking mix
|
*
|
| 1.2E+2 | ml |
milk
|
|
| 1 | x |
parsley leaves
salt, pepper, paprika |
*
|
Directions
Sprinkle salt, pepper, thyme, marjoram, and paprika on quartered 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 tablespoon cornstarch in 1 cup of chicken bouillon together with 1 cup of sour cream and pour in the pot together with ½ 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 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.
