Taste of Home
Apple Cider Chicken ‘n’ Dumplings
TOTAL TIME: Prep: 10 min. Bake: 65 min.
YIELD: 4 servings.
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
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 large egg, room temperature, lightly beaten
-
2/3 cup 2% milk
Directions
-
1.
Preheat oven to 350°. 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 until thickened, about 2 minutes. Add chicken.
-
2.
Cover and bake for 45-50 minutes. Increase heat to 425°.
-
3.
Meanwhile, 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.
-
4.
Bake, uncovered, at 425° for 10 minutes. Cover and bake until a toothpick inserted into a dumpling comes out clean, about 10 minutes longer.
Nutrition Facts
1 serving: 721 calories, 27g fat (11g saturated fat), 220mg cholesterol, 1548mg sodium, 65g carbohydrate (12g sugars, 3g fiber), 50g protein.
© 2024 RDA Enthusiast Brands, LLC