|1 Tbsp||Vegetable Oil|
|1||Onion -- Chopped|
|3 lbs||Chicken Parts -- Cut Up|
|2 cups||Chicken Broth|
|1 Tbsp||Minced Parsley|
|2||Carrots -- Peeled, sliced|
|1 tsp||Black Pepper|
|Salt, to taste|
|½ tsp||Ground Allspice|
|1 cup||Dry White Wine, optional but really adds a nice taste|
|1 can||Refrigerated Biscuits|
|½ cup||Heavy Cream|
In a large skillet, brown onion in butter and oil just until tender, then brown chicken parts and place all in a 6-quart crock pot. Add remaining ingredients except heavy cream, flour and biscuits. Cook on high 2-1/2 to 3 hours, or on low 5 to 7 hours.
When chicken is done, remove pieces to plate, cool, and remove bones. 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 removing bones and serve.