Apple Cider Chicken and Dumplings
- Ready In:
- 1hr 40mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 8 bone-in chicken thighs, skin removed (3 pounds)
- 2 tablespoons butter
- 1 medium red onion, chopped
- 1 celery rib, chopped
- 2 tablespoons minced fresh parsley
- salt and pepper
- 3 tablespoons all-purpose flour
- 3 cups chicken broth
- 1 cup apple cider or 1 cup juice
-
DUMPLINGS
- 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
directions
- 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.
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