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Herbed chicken

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Ingredients/Components

milk - 1/3 c
sour cream - 1 c
salt - 1 tsp
flour - 2 Tbsp
water - 3/4 c
cooking oil - 2 Tbsp
Bisquick - 1 c
garlic powder - 1/4 tsp
instant chicken bouillon granules - 1 tsp
snipped parsley - 1/4 c
white wine - 3/4 c
marjoram - 1/2 tsp
thyme - 1/2 tsp
fryer chicken, cut up - 1 item
small whole onions - 1 c
sliced, fresh mushrooms - 2 c
medium carrots, cut up - 4 item

How to make herbed chicken:

In Dutch oven, brown chicken in oil; drain. Add carrots, mushrooms, onions, wine, water, parsley, salt, bouillon and spices. Bring to a boil. Reduce heat. Simmer with cover for 50 minutes. Spoon off fat.

For dumplings, in bowl combine Bisquick, parsley and milk. Stir with fork until moistened. In small bowl, combine sour cream and flour. Stir into chicken mixture. Mix well. When chicken is bubbling drop dumpling mixture from spoon into hot liquid. Make 6 dumplings. Simmer, covered, for 15 minutes.

This recipe is from my daughter-in-law, Trish, who lives in Montana, so we call it Montana Chicken. I always double the amount of dumplings and I usually season just with salt and wine. It is a family favorite and worth the work.

Recipe categories: Chicken, Main dish, Poultry.

Rating:

4.4

Average rating: 4.4, total votes: 7

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