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
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- salt and pepper to taste
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 cups chicken broth
- 1 tablespoon baking powder
- 2 tablespoons minced fresh parsley
- 1 large egg lightly beaten
- 1 medium red onion chopped
- 2/3 cup whole milk
- dumplings:
- 1 celery rib chopped
- 1 tablespoon cold butter
- 8 bone-in chicken thighs (3 pounds), skin removed
- 1 cup apple cider or juice
- Carbohydrate 56.9937769359734 g
- Cholesterol 768.717395839874 mg
- Fat 149.854721565764 g
- Fiber 2.53811150773888 g
- Protein 182.163614903984 g
- Saturated Fat 46.0609237725225 g
- Serving Size 1 1 servings. (1117g)
- Sodium 1665.84820678999 mg
- Sugar 54.4556654282345 g
- Trans Fat 12.8682072921023 g
- Calories 2355 calories
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 350degrees for 45-50 minutes. Increase heat to 425degrees., 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 425degrees for 10 minutes. Cover and bake until a toothpick inserted into a dumpling comes out clean, 10 minutes longer.
