Chicken and Dumplings

I found this recipe in Family Circle magazine when we were still newly weds. It was so delicious that it is still a family favorite after all these years. I double the sauce and dumplings and yet there never seem to be enough to go around. There is usually chicken left over for the next day's lunch.

6 Tablespoons cold unsalted butter
1 Tablespoon vegetable oil
2 small chickens (about 2 1/2 pounds each) cut into eigths
1 large onion, finely chopped
1 cup dry white wine
1 1/4 cup chicken broth
2 stalks celery with leaves, chopped (1 cup)
1/2 teaspoon pepper
1/2 teaspoon allspice
2 cups plus 1 Tablespoon all purpose flour
2 1/2 teaspoon baking powder
1 teaspoon sugar
1/4 teaspoon salt
2/3 to 3/4 cup milk
1/4 cup heavy cream
chopped parsley

1. Heat 4 T. butter with the oil in a large heavy saucepan or dutch oven over moderate heat. Add chicken a few pieces at a time and saute until well browned on all sides, about 15 minutes. Do not let butter burn. Transfer pieces to a bowl as you cook remaining pieces.

2. Add onion to saucepan; cook for 1 minute. Stir in wine, scraping up any bits from bottom of pan. Add chicken broth, celery, pepper and allspice to pan, stirring to combine. Return chicken to pot. Bring to boiling. Lower heat and simmer, covered, until chicken is tender, about 30 minutes.

3. Combine the 2 cups flour, baking powder, sugar and salt in medium-size bowl. With pastry blender or 2 knives, cut in remaining 2 tablespoons butter until mixture resembles course meal. Stir in just enough milk to make soft dough; do not over mix. Roll dough out on lightly floured board to 1/2 inch thickness. Cut into rounds with 2-inch-round biscuit cutter.

4. Transfer chicken to large, shallow, ovenproof serving dish. Cover loosely with foil. Keep warm in slow oven.

5. Strain cooking juices; return to pot. Skim fat and discard solids. Combine 1 tablespoon flour with 2 tablespoons of the cream until smooth. Add remaining 2 tablespoons cream and whisk into pot. Heat to simmering. Place dumplings on top. Cook, covered, over medium-low heat until firm, about 18 minutes.

6. To serve: Remove dumplings with slotted spoon; place over chicken. Spoon sauce on top. Sprinkle with parsley.