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Apple Cider Chicken 'n' Dumplings

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

4 ServingsPrep: 10 min. Bake: 65 min.

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.

2 of 2

Apple Cider Chicken 'n' Dumplings (continued)

Directions (continued)

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.

Nutrition 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.

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer