->Chicken Dumplings 03 <-

4 skinless chicken breasts Salt

thyme

marjoram

1 garlic clove, chopped

1 onion, large, sliced

2 leeks, sliced

4 carrots, large chunks

1 cup chicken broth

1 tablespoon cornstarch

8 ounces sour cream

1/2 cup white wine

1 cup buttermilk baking mix

8 tablespoons milk

parsley

salt

pepper

paprika

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.

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.

1 cup bisquik, about 8 T milk, parsley, salt, pepper,

and paprika to taste, form into balls and place on top of the

30 to 40 minutes of cooking.