Chicken And Dumplings In Wine

Course : Dumplings
Serves: 4
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4 pieces chicken breasts without skin -- quartered
1 dash salt
1 dash pepper
1 dash thyme
1 dash marjoram
1 dash paprika
1 clove garlic
1 large onion -- sliced
2 medium leeks -- (white part only), sliced
4 medium carrots -- chunked
1 cup chicken broth
1 tablespoon cornstarch
8 ounces sour cream
1/2 cup dry white wine
1 cup bisquick baking mix
8 tablespoons milk
1/4 teaspoon pepper
1/4 teaspoon paprika
1/4 teaspoon parsley
1/4 teaspoon salt

Preparation / Directions:

Sprinkle salt, pepper, thyme, marjoram, and paprika on quartered 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 tablespoon 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. To make dumplings: Mix together Bisquick, 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.

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