1 (3 pound) chicken
Salt and pepper
2 cloves garlic, minced
1/4 teaspoon powdered marjoram
1/4 teaspoon powdered thyme
1 bay leaf
1/2 cup dry white wine (optional)
1 cup dairy sour cream
1 cup packaged biscuit mix
1 tablespoon chopped parsley
6 tablespoons milk
10 small white onions
Sprinkle chicken with salt and pepper, and place in crock pot. Insert cloves in one onion. Put all onions into pot. Add garlic, marjoram, thyme, bay leaf and wine. Cover and cook on LOW for 5 to 6 hours.
Remove bay leaf and cloves. Stir in sour cream. Increase heat to HIGH.
Combine biscuit mix with parsley. Stir milk into biscuit mix until well moistened. Drop dumplings from teaspoon around edge of pot. Cover and cook on HIGH for 30 minutes.
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