Chicken and Dumplings
4 tablespoons butter or margarine
6 whole chicken legs with thighs attached, about 3 pounds total
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
In a 5-quart Dutch oven or heat-resistant 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, uncovered, in a 375
degree oven (or cover and simmer over low heat) for 50 minutes.
Skim off and discard fat.
Mix dumpling batter and 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.
DUMPLINGS: Mix 2 cups biscuit mix with 1 tablespoon poppy seeds;
stir in 2/3 cup milk until evenly moistened.