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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
  • Total Time
    Prep: 10 min. Bake: 65 min.
  • Makes
    4 servings

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

  • 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.
  • Cover and bake 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 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.

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Reviews

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Average Rating:
  • JulieGr
    Jan 23, 2020

    Before I can properly rate this, I have to tell you how I made it. We went camping and I have a camp, cast iron dutch oven. I think this needed more liquid in the recipe (broth/apple cider). The chicken burned because it was too hot and too long over the fire. It tasted good otherwise. The dumplings were easy to make, though I think I would add some poultry seasoning to the dumpling dough to give them some more savory flavor. I will definitely try this one again in a regular dutch oven or even in a 9"x13" pan in the oven.

  • ScottsGrace
    Sep 3, 2019

    That cider gave this dish the pop it needed. I used boneless chicken thighs b/c I didn't want to fool with the bones and used homemade chicken stock (from my freezer) instead of just broth (since I didn't use bone-in chicken). I accidentally added a few cloves of sliced garlic...just because it was in my head to add it. LOL It was still delicious!

  • PrplMonky5
    Oct 19, 2017

    My husband liked this but I was underwhelmed. I didn't taste any apple cider at all. Next time I may try dicing some apples and throw them in there too to bring out the apple flavor more. This recipe also takes quite a while, so it's not a good weeknight dinner for us, more of a weekend dinner. I also put the recipe in for 40 minutes, then 9 uncovered, 9 more covered. The dumplings seemed to be a bit over cooked. My oven does run hot but I always lower the temp a bit to compensate. The recipe did taste good (4 stars), but for the amount of time and how ordinary it tasted, I didn't feel it was worth it. If I do make it again, I'll be making some tweaks.

  • mamamarie
    Jan 26, 2014

    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.

  • Cupcake_k9
    Jan 25, 2014

    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.

  • LLieb
    May 12, 2013

    No comment left

  • LC_Tester
    Jan 24, 2013

    Looks very good. Something to eat and curl up with a blanket after wards.

  • Jwendt30
    Nov 8, 2011

    I used boneless skinless chicken breasts and dried parsley....excellent recipe the whole house liked it!!!!!

  • AndiMurphy
    Oct 5, 2011

    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.

  • tsmithdavis
    Nov 16, 2010

    Didn't have apple juice or cider, substituted light beer, was incredibly good..