Chicken And Dumplings

• 4 T. butter
• 1 T. olive oil
• 1 onion, chopped
• 3 lbs. chicken parts, cut up
• 2 cups chicken broth
• 2 stalks celery
• 1 T. minced parsley
• 2 carrots, peeled and sliced
• 1 t. black pepper
• Salt to taste
• 1/2 t. ground allspice
• 1 c. dry white wine
• 1 can refrigerated biscuits
• 1/2 c. heavy cream
• 2 T. flour
• Optional: frozen peas

1. In a large skillet, brown onion in butter and oil until just tender, then brown chicken parts and place all in a 6-quart crock pot.
2. Add remaining ingredients except for cream, flour and biscuits.
3. Cook on HIGH 2 1/2 to 3 hours or on LOW for 5 to 7 hours.
4. When chicken is done, remove pieces to plate and let cool, then debone. While chicken is cooling, mix flour and cream together, then stir into crock pot. Open biscuits and cut each biscuit into 4 pieces. Drop into crock pot and turn on high. These will need to cook about 30 minutes, until they are firm. Return chicken meat to crock pot after deboning and serve.
5. Peas can be added with the dumplings or served alongside.

butter, olive oil, onion, chicken, chicken broth, stalks celery, parsley, carrots, black pepper, salt, ground allspice, white wine, refrigerated biscuits, heavy cream, flour, frozen peas

Taken from www.epicurious.com/recipes/member/views/chicken-and-dumplings-1258021 (may not work)