Apple Cider Chicken ‘n’ Dumplings

By Ellie

4 Person

75 Minutes

721 Calories

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.

Ingredients

DUMPLINGS:

2/3 cup whole milk
1 large egg, lightly beaten
1 tbsp. cold butter
1/2 tsp. salt
1 tbsp. baking powder
2 cups all-purpose flour

1 cup apple cider or juice
3 cups chicken broth
3 tbsp. all-purpose flour
Salt and pepper to taste
2 tbsp. minced fresh parsley
1 celery rib, chopped
1 medium red onion, chopped
2 tbsp. butter
8 bone-in chicken thighs (3 pounds), skin removed

Method

01

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.
02

Cover and bake at 350℉ for 45-50 minutes. Increase heat to 425℉.
03

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.
04

Bake, uncovered, at 425℉ for 10 minutes. Cover and bake until a toothpick inserted into a dumpling comes out clean, 10 minutes longer.

Related Tags

Chicken and Dumplings

Apple Cider Chicken ‘n’ Dumplings

4.3

( By Ellie )

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.

01 Information

Grade easy
Serving 4 servings
Calorie 721 Kcal
Prep Time 10 Mins
Cook Time 65 Mins
Total Time 75 Mins

02 Ingredients

DUMPLINGS:

2/3 cup whole milk

1 large egg, lightly beaten

1 tbsp. cold butter

1/2 tsp. salt

1 tbsp. baking powder

2 cups all-purpose flour

1 cup apple cider or juice

3 cups chicken broth

3 tbsp. all-purpose flour

Salt and pepper to taste

2 tbsp. minced fresh parsley

1 celery rib, chopped

1 medium red onion, chopped

2 tbsp. butter

8 bone-in chicken thighs (3 pounds), skin removed

03 Method

Step 1

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.

Step 2

Cover and bake at 350℉ for 45-50 minutes. Increase heat to 425℉.

Step 3

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.

Step 4

Bake, uncovered, at 425℉ for 10 minutes. Cover and bake until a toothpick inserted into a dumpling comes out clean, 10 minutes longer.

04 Author