Chicken & Wine In Crockpot
serves: 4 
 
4   chicken breasts -- quartered
1 dash  salt, black pepper, thyme, marjoram and paprika
1   garlic clove -- crushed, peeled, chopped
1 large  mild onion (vidalia) or other sweet type -- peeled, sliced
2   leeks -- washed clean, sliced
4   carrots -- trimmed, scraped, cut into large chunks
1 cup  chicken broth (bouillon)
1 Tbsp  cornstarch
8 oz.  sour cream
1/2 cup  wine -- dry, white
 
dumplings: 
 
1 cup  bisquick
8 Tbsp  milk (not lowfat)
  parsley --
  salt, black pepper, paprika to taste
 
sprinkle salt, pepper, thyme, marjoram, and paprika on quartered chicken. 
place in the bottom of crockpot. crush, peel and 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 tbsp 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. 
 
  httpwwwhungrymonstercomreciperecipesearchcfmcourse_vchchickenampttl1
  809
 
 
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(ID: 10755) Mirror: rec.food.recipes: Wed, Sep 24, 2003


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