Ingredients
- 4 chicken breasts without skin
- 4 carrots chunks
- 1 garlic clove (chopped)
- 1 onion
- 1 parsley
- 230 ml sour cream
- 240 ml buttermilk baking mix
- 240 ml chicken broth
- 120 ml milk
- 120 ml wine
- 8 gr cornstarch
- 1 gr salt
- 2 slices leeks (sliced)
Sprinkle salt, pepper, thyme, marjoram, and paprika on quarted 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 half cup of dry white wine. Cook on HIGH for about 3 hours OR on LOW for about 6 hours. Dumplings.. Mix together 1 cup bisquik, 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.
