Nostalgic Chicken and Herbed Dumplings


2 whl cloves
10 smalls white onions halved
3 1/2 pounds broiler-fryer chicken cut up
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic minced
1/2 teaspoon dried marjoram crushed
1/2 teaspoon dried thyme crushed
1/2 cup chicken broth
1/2 cup dry white wine
3 tablespoons cornstarch
1/4 cup water
1 cup packaged biscuit mix
1 tablespoon chopped fresh parsley
6 tablespoons milk


Insert cloves in one onion. Place all onions in a slow cooker. Add chicken, salt, pepper, garlic, marjoram, thyme, bay leaf, broth, and wine. Cover and cook on Low 4 to 5 hours or until chicken is tender. Remove bay leaf and onion with cloves; discard. Turn control to High. In a small bowl, dissolve cornstarch in water; stir into chicken mixture in cooker. Cover and cook while making dumplings; stir once. In a medium bowl, combine biscuit mix with parsley and milk, mixing with a fork until moistened. Drop by teaspoons on chicken mixture around edges of pot. Cover and cook on High 30 minutes or until dumplings are cooked in centers when tested with a fork.




5.0 servings


Tuesday, December 8, 2009 - 11:05pm


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