4 chicken breasts, quartered
1 dash salt, black pepper, thyme, marjoram and paprika
1 garlic clove, crushed, peeled, chopped
1 large mild onion or other sweet type, peeled, sliced
2 leeks, washed clean, sliced
4 carrots, trimmed, scraped, cut into large chunks
1 cup chicken broth
1 tablespoon cornstarch
8 ounces sour cream
1/2 cup wine, dry, white
Dumplings:
1 cup Bisquick
8 tablespoons milk, not low fat
parsley, salt, black pepper, paprika to taste
Sprinkle salt, pepper, thyme, marjoram and paprika on quartered chicken. Place in the bottom of crockpot. Crush, peel and 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.
Dumplings: Mix together 1 cup Bisquick, about 8 tablespoons 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. Serves 4.
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