Apple Cider Chicken ‘n’ Dumplings
Total TimePrep: 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 large egg, lightly beaten
- 2/3 cup whole 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 until thickened, 2 minutes. 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 until a toothpick inserted into a dumpling comes out clean, 10 minutes longer.
Nutrition Facts1 serving: 721 calories, 27g fat (11g saturated fat), 220mg cholesterol, 1548mg sodium, 65g carbohydrate (12g sugars, 3g fiber), 50g protein.
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!
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.
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.
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.
Jan 24, 2013
Looks very good. Something to eat and curl up with a blanket after wards.
Nov 8, 2011
I used boneless skinless chicken breasts and dried parsley....excellent recipe the whole house liked it!!!!!
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.
Nov 16, 2010
Didn't have apple juice or cider, substituted light beer, was incredibly good..
Oct 10, 2009
I used apple juice and it was wonderful. I followed the recipe exact. Will be making again! Shawn in Manchester, Michigan
Nov 16, 2008
This was an nice dish to make. I made the mistake of using apple cider vinegar. It was o.k. but next time I'll omit or use juice. The baking wasn't as technical to do. When it came to increase the baking time to 425 & remove cover it was done. I though it wasn't nessacary to do.I will be making this again.