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Directions: Sprinkle chicken with salt and pepper, place in crockpot. Insert
clove
s in one onion. Put all onions into pot. Add garlic, marjoram,
thyme, bay leaf and wine. Cover and cook on low 5 to 6 hours. Remove
bay leaf and cloves. Stir in sour cream. Increase heat to high and
combine biscuit mix with parsley. Stir milk into biscuit mix until
well moistened. Drop dumplings from teaspoon around edge of pot.
Cover and cook on high for 30 minutes.
Note: Acquired from Jean Allen (GRDG72B) Prodigy December 30, 1991.
From: Trevor Bates Date: 25 Jun 96
| Ingredients:
3 Pound(s) chicken
2 cloves garlic, minced
1/4 Teaspoon(s) powdered marjoram
1/4 Teaspoon(s) powdered thyme
1 bay leaf
1/2 Cup(s) dry white wine (optional)
16 Tablespoon(s) dairy sour cream
1 Cup(s) packaged biscuit mix
1 Tablespoon(s) chopped parsley
-1
10 small white onions |
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