Chicken and Dumplings
Source of Recipe
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4 skinless chicken breasts
Salt
pepper
thyme
marjoram
paprika
1 garlic clove, chopped
1 onion, large, sliced
2 leeks, sliced
4 carrots, large chunks
1 cup chicken broth
1 tablespoon cornstarch
8 ounces sour cream
1/2 cup white wine
1 cup buttermilk baking mix
8 tablespoons milk
parsley
salt
pepper
paprika
Sprinkle salt, pepper, thyme, marjoram, and paprika on quarted
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 T 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.
Mix together 1 cup bisquik, about 8 T 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.
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