Prep 35 mins
Cook 1 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.
I made this yummy dish tonight for ZWT4, Germany. We really enjoyed it and it smelled so wonderful while cooking. Who knew wine could replace veg! I think next time I would make dumplings from scratch but they were good just the same. Thanks for sharing your recipe.
I loved this. It was just like my mom used to make. The dumplings were the best part. The wine always adds to the flavor and i don't like vegetables messing up the chicken and dumpling flavor.
WE LOVED THE FLAVOR of this dish. The cooking method on the chicken and onions, the amounts of salt and pepper and the addition of milk combined to make this soup OVER THE TOP DELICIOUS. Unfortunately though, we couldn't eat the dumplings as they were too dense. I WOULD MAKE THIS AGAIN and use noodles rather than dumplings. Thank you for posting your aunt's recipe Cookiedog. Made for Comfort Food tag in the Photo Forum, please see my rating system as 3 stars means we really did like it.