Directions (continued)

• Sprinkle mixture with the garlic, salt, thyme, marjoram and pepper.
• Add broth and wine if desired. Cover and cook on low for 4-1/2 to 5
• hours or until meat is tender.
• Remove chicken to a serving platter and keep warm. Discard cloves and
• bay leaf. In a small bowl, combine the cornstarch, water and
• browning sauce if desired until smooth. Stir into slow cooker. Cover
• and cook on high until mixture reaches a simmer.
• Meanwhile, combine the biscuit mix, milk and parsley. Drop by
• tablespoonfuls onto simmering liquid. Reduce heat to low; cover and
• cook for 20-25 minutes or until a toothpick inserted into dumplings
• comes out clean (do not lift cover while simmering). Serve with
• chicken and sauce. Yield: 6 servings.