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Chicken & Herbed Dumplings

2 whole cloves
10 small 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

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.


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