Chicken and Dumplings

Ingredients

• 4 tablespoons butter or margarine
• 3 lbs chicken thighs or chicken legs with thigh
• 1 large onion, finely chopped
• 4 tablespoons all-purpose flour
• 1 2/3 cups chicken broth
• 1/3 cup dry white wine
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups milk

Dumplings

• 2 cups baking mix (biscuit mix)
• 2/3 cup milk
• 1 tablespoon poppy seed (optional)

Directions

1. 1

   In a 5-quart Dutch oven or heat-resistent casserole over medium heat, melt butter. Add chicken, a few pieces at a time, and cook until well browned on all sides. Remove and set aside.

2. 2

   To pan drippings, add onion and cook until soft. Blend in flour and cook, stirring, until bubbly. Gradually pour in broth and wine and continue cooking and stirring until sauce boils and thickens. Add salt, pepper, milk, and chicken.

3. 3

   Bake, covered, in a 375 degree oven (or cover and simmer over low heat)for 50 minutes. Skim off and discard fat.

4. 4

   Dumplings: Mix 2 cups baking mix with 1 tablespoon poppy seeds (if using); stir in 2/3 cup milk until evenly moistened.

5. 5

   Drop onto hot chicken in 6 mounds. Cook uncovered, on stovetop over medium heat for 10 minutes; then cover and cook for 10 more minutes or until dumplings are cooked through. Serve immediately.