Chicken& Wine/Dumplings
4 chicken breasts without skin (quartered 1 Dash Salt, pepper, thyme Majoram and paprika 1 Garlic clove -- chopped 1 Onion; large -- sliced 2 Leeks -- sliced 4 Carrots -- large chu...
Ingredients
- 4chicken breasts without skin
- 1onion; large -- sliced
- 2leeks -- sliced
- 4carrots -- large chunks
- 1Cupchicken broth
- 1Tablespooncornstarch
- 8Ouncesour cream
- 1/2Cupwine; dry -- white
Directions
- 1
4 chicken breasts without skin (quartered 1 Dash Salt, pepper, thyme Majoram and paprika 1 Garlic clove -- chopped 1 Onion
- 2
large -- sliced 2 Leeks -- sliced 4 Carrots -- large chunks 1 Cup Chicken broth 1 Tablespoon Cornstarch 8 Ounces Sour cream 1/2 Cup Wine
- 3
dry -- white 1 Cup buttermilk baking mix 8 Tablespoons Milk Parsley, salt,pepper -- paprika Sprinkle salt, pepper, thyme, marjoram, and papr
- 4
Place in the bottom of CROCKPOT
- 5
Chop clove garlic and add to pot
- 6
Peel and slice large onion and layer the onion rings over the chicken
- 7
Next cut the white part of 2 leeks into rings and place in the pot
- 8
Add the chunks of carrots on top