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Serves: 5
3 pounds chicken, cut up
1 teaspoon salt
1/4 teaspoon black pepper
2 cloves, whole
10 white onions, small
1 clove garlic, minced
1/4 teaspoon marjoram, powdered
1/4 teaspoon thyme, powdered
1 bay leaf
1/2 cup dry white wine
1 cup sour cream
1 cup biscuit mix, packaged
1 teaspoon parsley, chopped
6 tablespoons milk
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Sprinkle chicken with salt and pepper; place in crockpot. Insert cloves in one onion. Put all onions in the 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 the sour cream. Turn control to HIGH. Combine biscuit mix with parsley; stir milk into the biscuit mix with a fork until well moistened. Drop dumplings from a teaspoon around the edge of the pot. Cover and cook on HIGH for 30 minutes.
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