Step 1: Put chicken in dutch oven with enough water to cover chicken.
Step 2: Add onion and salt.
Step 3: Tie up mustard cloves allspice in muslin bag (bouquet garni) when chicken is tender and there is about 2 1/2 cups liquid left take out the bag and take the flour and milk make a smooth paste pour this on the chicken and bring back to a boil to thicken.
Step 4: When thick, add sour cream, but don't boil again. It is good served on baked potatoes.
Step 5: Or
Step 6: Put all the ingredients as specified (not sour cream) into the crockpot and set for 8 hours.
Step 7: Remove the spices
Step 8: Stir in Sour cream
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