Apple Cider Chicken 'n' Dumplings 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 Printed from tasteofhome.com Jul 6, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Apple Cider Chicken 'n' Dumplings cont. 1 tablespoon cold butter 1 egg, lightly beaten 2/3 cup milk 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 Printed from tasteofhome.com Jul 6, 2008 Copyright Reiman Media Group, Inc © 2008

	Apple Cider Chicken 'n' Dumplings 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 Jul 6, 2008 Copyright Reiman Media Group, Inc © 2008