Homemade Chicken Dumplings
Chicken & Herb Dumplings:
1 chicken (2 ½ to 3-lbs), cut up ~ about eight to twelve pieces of assorted legs/thighs/drumsticks/breasts/wings (whichever cut you like best)
1 tsp salt.
¼ to ½ teaspoon pepper
2 whole cloves
8 to 10 small white onions
1 clove garlic, minced
¼ tsp. powdered marjoram
¼ tsp. powdered thyme
1 bay leaf
½ cup dry white wine
1 cup dairy sour cream
1 cup packaged biscuit mix (can use dry biscuit mix - make according to boxed directions but do not cook yet),
1 tbs. (tablespoons) chopped parsley
6 tbs. (tablespoons) milk.
Sprinkle chicken with salt and pepper; place in slow-cooking pot.
Insert cloves in one onion, put all onions in pot.
Add garlic, marjoram, thyme, bay leaf, and wine.
Cover and cook on low 5 to 6 hours.
Remove bay leaf and cloves.
Stir in sour cream.
Turn control (heat) to high.
Combine biscuit mix with parsley; stir milk, into biscuit mix with fork until well moistened. Drop dumplings (by large spoonfuls) around edge of pot.
Cover and cook on high for 30 minutes.
Makes 5 servings.
(TIP: for larger amounts of dumplings, double wine and spices - before dumping raw biscuit mix in chicken-broth, remove about half of flavored juice, pour into pot and cook dropped-biscuits in the cooking liquid stovetop on high (hot) for half-an hour).
1 chicken (2 ½ to 3-lbs), cut up ~ about eight to twelve pieces of assorted legs/thighs/drumsticks/breasts/wings (whichever cut you like best)
1 tsp salt.
¼ to ½ teaspoon pepper
2 whole cloves
8 to 10 small white onions
1 clove garlic, minced
¼ tsp. powdered marjoram
¼ tsp. powdered thyme
1 bay leaf
½ cup dry white wine
1 cup dairy sour cream
1 cup packaged biscuit mix (can use dry biscuit mix - make according to boxed directions but do not cook yet),
1 tbs. (tablespoons) chopped parsley
6 tbs. (tablespoons) milk.
Sprinkle chicken with salt and pepper; place in slow-cooking pot.
Insert cloves in one onion, put all onions in pot.
Add garlic, marjoram, thyme, bay leaf, and wine.
Cover and cook on low 5 to 6 hours.
Remove bay leaf and cloves.
Stir in sour cream.
Turn control (heat) to high.
Combine biscuit mix with parsley; stir milk, into biscuit mix with fork until well moistened. Drop dumplings (by large spoonfuls) around edge of pot.
Cover and cook on high for 30 minutes.
Makes 5 servings.
(TIP: for larger amounts of dumplings, double wine and spices - before dumping raw biscuit mix in chicken-broth, remove about half of flavored juice, pour into pot and cook dropped-biscuits in the cooking liquid stovetop on high (hot) for half-an hour).