Nostalgic Chicken and Herbed Dumplings

Photo: Cinnamon Girl

Ingredients

2 whl cloves

10 smalls white onions halved

3 1/2 pounds broiler-fryer chicken cut up

1/2 teaspoon salt

1/4 teaspoon pepper

1 clove garlic minced

1/2 teaspoon dried marjoram crushed

1/2 teaspoon dried thyme crushed

1 bay leaf

1/2 cup chicken broth

1/2 cup dry white wine

3 tablespoons cornstarch

1/4 cup water

1 cup packaged biscuit mix

1 tablespoon chopped fresh parsley

6 tablespoons milk

Preparation

Insert cloves in one onion. Place all onions in a slow cooker. Add chicken, salt, pepper, garlic, marjoram, thyme, bay leaf, broth, and wine. Cover and cook on Low 4 to 5 hours or until chicken is tender. Remove bay leaf and onion with cloves; discard. Turn control to High. In a small bowl, dissolve cornstarch in water; stir into chicken mixture in cooker. Cover and cook while making dumplings; stir once. In a medium bowl, combine biscuit mix with parsley and milk, mixing with a fork until moistened. Drop by teaspoons on chicken mixture around edges of pot. Cover and cook on High 30 minutes or until dumplings are cooked in centers when tested with a fork.