2 1/2 lb Chicken -- cut up
1 ts Salt
1/4 ts Pepper
2    Whole cloves
8    Small white onions
1    Clove garlic -- minced
1/4 ts Powdered marjoram
1/4 ts Powdered thyme
1    Bay leaf
1/2 c  Dry white wine
1 c  Dairy sour cream
1 c  Packaged biscuit mix
1 tb Parsley -- chopped
6 tb Milk

Sprinkle chicken with salt and pepper; place in slow-cooking pot. Insert
cloves in one onion. Put all onions in 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. Turn control to high. Combine biscuit
mix with parsley; stir milk into biscuit mix with fork until well
moistened. Drop dumplings from teaspoon around edge of pot. Cover and
cook on high for 30 minutes.