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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
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.

Printed from tasteofhome.com Jul 6, 2008

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Apple Cider Chicken 'n' Dumplings cont.

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.