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Apple Cider Chicken 'n' Dumplings Recipe

Apple Cider Chicken 'n' Dumplings Recipe photo by Taste of Home

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I came up with this recipe one fall when I had an abundance of apple cider. Adding some to a down-home classic was a delectable decision. —Margaret Sumner-Wichmann, Questa, New Mexico

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Apple Cider Chicken 'n' Dumplings Recipe

Prep: 10 min. Bake: 65 min.

Yield: 4 Servings

10 65 75

Ingredients

8 bone-in chicken thighs (3 pounds), skin removed
2 tablespoons butter
1 medium red onion, chopped
1 celery rib, chopped
2 tablespoons minced fresh parsley
Salt and pepper to taste
3 tablespoons all-purpose flour
3 cups chicken broth
1 cup apple cider or juice
DUMPLINGS:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon cold butter
1 egg, lightly beaten
2/3 cup milk

Directions

In a Dutch oven, brown chicken in butter; remove and set aside. In the same pan, combine the onion, celery, parsley, salt and pepper; cook and stir until vegetables are tender. Sprinkle with flour and mix well. Add broth and cider. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken.
Cover and bake at 350° for 45-50 minutes. Increase heat to 425°.
For dumplings, combine the flour, baking powder and salt in a bowl; cut in butter until crumbly. Combine egg and milk; stir into dry ingredients just until moistened. Drop batter into 12 mounds onto hot broth.
Bake, uncovered, at 425° for 10 minutes. Cover and bake 10 minutes longer or until a toothpick inserted into a dumpling comes out clean. Yield: 4 servings.

Nutritional Facts 1 serving (2 each) equals 721 calories, 27 g fat (11 g saturated fat), 220 mg cholesterol, 1,548 mg sodium, 65 g carbohydrate, 3 g fiber, 50 g protein.

Originally published as Apple Cider Chicken 'n' Dumplings in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p181

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviews for Apple Cider Chicken 'n' Dumplings

Apple Cider Chicken 'n' Dumplings

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Reviewed on Jan. 24, 2013 by LC_Tester

Looks very good. Something to eat and curl up with a blanket after wards.

Reviewed on Nov. 08, 2011 by Jwendt30

I used boneless skinless chicken breasts and dried parsley....excellent recipe the whole house liked it!!!!!

Reviewed on Oct. 05, 2011 by AndiMurphy

My husband requests this recipe every fall when the cider is fresh in the store. I de-bone the meat and put it back in the pot before cooking the dumplings on top.

Reviewed on Nov. 16, 2010 by tsmithdavis

Didn't have apple juice or cider, substituted light beer, was incredibly good..

Reviewed on Oct. 10, 2009 by shawninger

I used apple juice and it was wonderful. I followed the recipe exact. Will be making again! Shawn in Manchester, Michigan

Reviewed on Nov. 16, 2008 by BarbaraLeeM

This was an nice dish to make. I made the mistake of using apple cider vinegar. It was o.k. but next time I'll omit or use juice. The baking wasn't as technical to do. When it came to increase the baking time to 425 & remove cover it was done. I though it wasn't nessacary to do.

I will be making this again.