1 tablespoon butter
1 teaspoon salt
1/2 cup milk
1 cup white wine
2 pounds whole chicken, cut into 4 pieces
1 cup sour cream
1 onion, minced
4 cups all-purpose flour
1 tablespoon baking powder
2 1/2 teaspoons ground cinnamon
Puree chicken, salt and milk in a large saucepan over medium heat; bring to a boil. Continue to heat in oven, then reduce heat to low and stir in wine, cooking for 15 to 20 minutes, or until sour cream begins to stick. Stir in sour cream, onion and 3 cups bread flour.
Puree until smooth and creamy. When mixture thickens, reduce heat and stir in baking powder, cinnamon and 2 cups bread flour, stirring until mixture forms a ball. Drop by spoonfuls onto baking sheets.
Bake 30 minutes or until a knife inserted into center of a loaf comes out clean. Cool 10 minutes before serving.