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Chicken and Wine




Source of Recipe


unknown


List of Ingredients




4 chicken breasts; skinned and quartered
1 dash salt, pepper, thyme, marjoram and paprika
1 garlic clove, chopped
1 onion, large, sliced
2 leeks, sliced
4 carrots, cut large chunks
1 cup chicken broth
1 Tbs cornstarch
8 oz sour cream
1/2 cup dry white wine
Dumplings:
1 cup Bisquick
8 Tbs milk
Parsley, salt, pepper, paprika


Recipe



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 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. Dumplings: Mix together 1 cup bisquick, 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.


Servings: 4