3 pound whole chicken

salt and pepper

2 cloves minced garlic

1/4 tablespoon powdered marjoram

1/4 teaspoon powdered thyme

1 bay leaf

1/2 cup dry white wine

1 cup sour cream

1 cup Bisquick baking mix

1 tablespoon chopped parsley

6 tablespoons milk

10 small white onions

Sprinkle chicken with salt and pepper, place in crockpot. Insert cloves in one onion. Put all onions into 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.

Increase heat to high. Combine biscuit mix with parsley, stir in milk and mix until well moistened. Drop dumplings from teaspoon around edge of pot. Cover and cook on high for 30 minutes.