• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Chicken and Wine

  • 4servings

Add to MenuAdd to Calendar

Source: www.hungrymonster.comReport recipe

Rate this recipe:

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 4 chicken breasts -- skinned and guartered

  3. 1 Dash Salt, Pepper, Thyme,

  4. majoram and paprika

  5. 1 garlic clove -- chopped

  6. 1 onion -- large, sliced

  7. 2 leeks -- sliced

  8. 4 carrots -- cut large chunks

  9. 1 Cup chicken broth

  10. 1 Tablespoon cornstarch

  11. 8 Ounces sour cream

  12. 1/2 Cup wine -- dry, white

  13. **DUMPLINGS**

  14. 1 Cup biscuick

  15. 8 Tablespoons milk

  16. parsley -- salt,pepper,paprika

Instructions Jump to Ingredients ↑

  1. 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

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback