Chicken and Dumplings - butter

Method

• 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.