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1
Place chicken in a large soup pot and cover with water (fill the pot about half full).
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2
Add salt and pepper to taste.
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3
Add wine, oregano, basil and bay leaves.
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4
Cook over medium-high heat until chicken is done.
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5
Remove the chicken from the broth and place in a colander until cold running water to cool.
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6
Pour the broth through a strainer into a separate bowl to remove bits of fat and foam that have accumulated during cooking.
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7
Pour strained broth back into soup pot.
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8
Remove skin from chicken, and pull chicken from the bone, then tear or cut the chicken into bite sized pieces and put them back in the broth.
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9
Simmer chicken and broth on low while making dumplings.
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10
Using the Bisquick and milk, prepare as much dumpling mix as you want (as many as your pot will hold) according to package instructions.
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11
Coat your hands with flour, sprinkle a little flour on top of the dumpling mix, and roll dumplings into 1 inch balls.
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12
Sprinkle a little more flour on top of dumpling mix when it begins to get too sticky to roll.
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13
When you're almost finished rolling the dumplings, turn up the heat under the chicken and broth and bring to a slow boil.
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14
Drop dumplings into boiling broth.
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15
Make sure they submerge.
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16
They'll pop back up, but you need to make sure they get totally wet.
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17
Once all dumplings are in the broth, add 1/2 cup (125 ml) milk and 2 or 3 tsp (15 ml) butter and poke all the dumplings down again.
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18
Do not stir before the dumplings are cooked, because it will tear them up.
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19
Simmer for about 10-15 minutes, stirring occasionally but gently (if all dumplings appear to be cooked) to make sure chicken doesn't stick to bottom of pot.
