Cook1 hr 10 mins
This is my all time favorite version of Chicken and Dumplings. Twenty years ago, my aunt gave me a casserole cookbook by Sunset and I found and fell in love with this recipe. Somewhere in my travels I lost the book and have been on a search for the recipe ever since. Well here it is (thanks to ebay!) and I hope you enjoy it as much as I do. It is fairly thick, like a chicken stew- and the vegetables are replaced with white wine.
- 4 tablespoons butter or 4 tablespoons margarine
- 3 lbs chicken thighs or 3 lbs 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
- 2 cups baking mix (biscuit mix)
- 2⁄3 cup milk
- 1 tablespoon poppy seed (optional)
- 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.
- 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.
- Bake, covered, in a 375 degree oven (or cover and simmer over low heat)for 50 minutes. Skim off and discard fat.
- Dumplings: Mix 2 cups baking mix with 1 tablespoon poppy seeds (if using); stir in 2/3 cup milk until evenly moistened.
- 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.