Sprinkle chicken with salt and pepper, place in crockpot. Insert cloves in one onion. Put all onions into 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 sour cream. Increase heat to high and 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. Note: Acquired from Jean Allen (GRDG72B) Prodigy December 30, 1991.
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|Serving Size: 1 Serving (2394g)|
|Recipe Makes: 1|
|Calories from Fat: 2295 (57%)|
|Amt Per Serving||% DV|
|Total Fat 255g||340 %|
|Saturated Fat 82.8g||414 %|
|Monounsaturated Fat 102.5g|
|Polyunsanturated Fat 47.3g|
|Cholesterol 1101.8mg||339 %|
|Sodium 2705.6mg||93 %|
|Potassium 4102.3mg||108 %|
|Total Carbohydrate 146.5g||43 %|
|Dietary Fiber 14.8g||59 %|
|Sugars, other 131.7g|
|Protein 271.7g||388 %|
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Calories per serving: 4033
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