Country Chicken Stew With Basil Dumplings

• 12 small white onions
• 1 lb boneless skinless chicken thighs
• 1 lb boneless skinless chicken breast half
• 12 tablespoon chopped fresh basil leaves or 12 teaspoon dired basil leaves
• 1 large red bell pepper, seeded and cut into 1-inch squares
• 4 large garlic cloves, thinly sliced
• 2 cups chicken broth
• 13 cup dry white wine
• 2 tablespoons unbleached all-purpose flour
• 2 tablespoons butter, at room temp
• 1 lb fresh asparagus, trimmed and cut into 11/2-inch lengths
• 1 cup buttermilk biscuit and baking mix
• 13 cup whole milk
• 14 cup chopped fresh basil leaves or 1 tablespoon dried basil leaves

1. using a sharp knife, make a small X in the root end of each onion.
2. Bring a saucepan of water to a boil.
3. Add the onions, lower the heat, and simer for 5 minutes.
4. Drain and rinse under runnning cold water.
5. Slip skins off onions.
6. Rinse chicken and pat dry .
7. Qyarter the thighs and chickcen breast halves.
8. Stir in basil and season with salt and pepper.
9. Put chicken pieces in a 3 1/2qt or larger crockery slow-cooker.
10. Top with onions, bell pepper, and garlic.
11. Pour in stock and wine.
12. Do not stir.
13. Cover and cook on LOW for 6-8 hours or on HIGH for 2-2 1/2 hours.
14. Stir the stew.
15. If cooking on LOW, change setting to HIGH.
16. In a small bowl, blend together the flour and butter.
17. Stir into slow cooker.
18. Cook, stirring, until sauce begins to thicken, about 5 minutes.
19. Stir into asparagus.
20. In a medium bowl, combine dumpling ingredients until evenly moistened.
21. Drop by tablespoons onto hot stew in 6 small mounds.
22. Cover and cook for another 25-30 minutes, until dumplings are cooked through.
23. Serve immediately.

white onions, chicken thighs, chicken, fresh basil, red bell pepper, garlic, chicken broth, white wine, flour, butter, fresh asparagus, buttermilk biscuit and, milk, fresh basil

Taken from www.food.com/recipe/country-chicken-stew-with-basil-dumplings-449856 (may not work)