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Apple Cider Chicken 'n' Dumplings

 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.


  • 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
  • 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. Bring to a boil; cook and stir for 2
  • minutes or until thickened. Add chicken.

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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.
Nutritional 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