Chicken Thighs with Poppy Seed Dumplings
Source: Chicken by James McNair, Chronicle Books
Serves 6

6 tablespoons (3/4 stick) unsalted butter
12 chicken thighs, preferably boned and skinned
1 1/2 cups chopped onion
6 tablespoons flour
2 1/2 cups homemade chicken stock or canned
low-sodium broth
1/2 cup dry white wine
Salt
Freshly ground black pepper
1 1/2 cups milk

POPPY-SEED DUMPLINGS:
2 cups cake flour
4 teaspoons baking powder
1 teaspoon salt
2 tablespoons poppy seeds
1 egg, lightly beaten
2/3 cup milk

Melt the butter in a large, heavy, broad-topped pot over medium heat. Add the thighs, a few at a time, and brown well on all sides, about 5 minutes. Remove and keep warm.

Add the onion to the pan drippings that remain from browning the chicken and cook over medium-high heat until soft, about 5 minutes.

Stir in the flour and cook, stirring until bubbly, about 2 minutes. Add the chicken stock, wine, and salt and pepper to taste; bring to a boil.

Add the milk and reserved chicken, cover, and simmer until chicken is almost tender, about 50 minutes. Skim off and discard any fat that rises to the surface.

To make the dumplings, combine the flour, baking powder, salt, and poppy seeds in a mixing bowl. In a second mixing bowl, combine the egg and milk, then stir into the dry ingredients until evenly moistened. Drop by about 1/4 cup mounds onto chicken. Cook, uncovered, for 10 minutes, then cover and cook for 10 minutes longer, or until dumplings are cooked through. Serve immediately.