• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Chicken and Wine/dumplings

  • Recipe Submitted by on

Category: Crockpot, Poultry

 Ingredients List

  • 4 Chicken breasts without skin
  • -(quartered)
  • 1 ds Salt, pepper, thyme, Majoram
  • -and paprika
  • 1 Garlic clove; chopped
  • 1 Onion; large; sliced
  • 2 Leeks; sliced
  • 4 Carrots; large chunks
  • 1 c Chicken broth
  • 1 tb Cornstarch
  • 8 oz Sour cream
  • 1/2 c Wine; dry; white
  • 1 c Buttermilk baking mix
  • 8 tb 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. 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
Dumplings.. Mix together 1 cup bisquik, 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.

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