Title: Chicken and Wine
Categories: Crockpot, Poultry
Yield: 1 Servings

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

---------------------------------DUMPLINGS---------------------------------
1 c Bisquick
8 tb Milk
Parsley
Salt
Pepper
Paprika

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
on Dec 03, 1997