Nutrition Facts

  • One serving:
  • (2 each)
  • Calories:
  • 721
  • Fat:
  • 27 g
  • Saturated Fat:
  • 11 g
  • Cholesterol:
  • 220 mg
  • Sodium:
  • 1548 mg
  • Carbohydrate:
  • 65 g
  • Fiber:
  • 3 g
  • Protein:
  • 50 g

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

SERVINGS

4

CATEGORY

Main Dish

METHOD

Baked

PREP

10 min.

COOK

65 min.

TOTAL

75 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.
    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.

Printed from tasteofhome.com Oct 12, 2008

Copyright Reiman Media Group, Inc © 2008