Chicken and Wine

Course : Chicken
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


4 medium chicken breasts -- skinned and guartered
1 Dash Salt
1 Dash Pepper
1 Dash Thyme
1 Dash majoram
1 Dash paprika
1 clove garlic chopped
1 medium Onion -- large, sliced
2 medium leeks -- sliced
4 medium carrots -- cut large chunks
1 Cup chicken broth
1 Tablespoon cornstarch
8 Ounces sour cream
1/2 Cup wine -- dry, white
1 Cup biscuick
8 Tablespoons milk
1 teaspoon parsley -- salt,pepper,paprika

Preparation / Directions:

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 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 biscuik, 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. Thanks to Rita Taule for this delicious dinner

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Chicken Recipes