MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Stew Over Biscuits
Categories: Poultry, Vegetables, Herbs, Wine, Breads
Yield: 5 servings

2 3/8 oz (2 env) chicken gravy mix
2 c Water
3/4 c White wine
1 tb Minced fresh parsley
1 ts (to 2 ts) chicken bouillon
- granules
1 ts Minced garlic
1/2 ts Pepper
5 md Carrots; in 1" chunks
1 lg Onion; in eight wedges
4 lb Broiler/fryer chicken;
- skinned, cut up
3 tb A-P flour
1/3 c Cold water
6 oz Tube refrigerated buttermilk
- biscuits

In a 5 qt. slow cooker, combine the gravy mix, water,
wine, parsley, bouillon, garlic and pepper. Add the
carrots, onion and chicken. Cover and cook on low until
chicken is tender, 3-4 hours. Remove chicken to cutting
board. When cool enough to handle, remove meat from
bones; discard bones. Cut meat into bite-size pieces;
return to slow cooker.

In a small bowl, combine flour and cold water until
smooth; gradually stir into slow cooker. Cover and cook
on high for 1 hour or until thickened.

Meanwhile, bake biscuits according to package

directions. Place biscuits in soup bowls; top with stew.

Kathy Garrett, Browns Mills, New Jersey

Makes: 5 servings

RECIPE FROM: https://www.tasteofhome.com

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