Apple Cider Chicken 'n' Dumplings Recipe
- 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 King Arthur Unbleached All-Purpose Flour
- 3 cups chicken broth
- 1 cup apple cider or juice
- 2 cups King Arthur Unbleached 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. 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.
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Apple Cider Chicken 'n' Dumplings(8)
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This was very good. I, too, ussed boneless skinless chicken breasts. Did not have fresh parsley, used dried parsley. Added some garlic. Also used a vidalia onion instead of the red onion. My husband is not fond of red onions. Would make again.
I had been to the apple orchard and had apple cider so decided to try this. Great for a cold evening. My son loves dumplings and this was different than the usual, very good for dinner and reheated for lunch the next day.
Looks very good. Something to eat and curl up with a blanket after wards.
I used boneless skinless chicken breasts and dried parsley....excellent recipe the whole house liked it!!!!!
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.
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