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Apple Cider Chicken 'n' Dumplings

By: Margaret Sumner-Wichmann  
"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"

Rating: This weblink has been rated 1 time with an average star rating of 3.0 Read Reviews (1)

Rate/Review | 119 people have saved this

Prep Time:
10 Min
Cook Time:
1 Hr 5 Min
Ready In:
1 Hr 15 Min

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Original Recipe Yield 4 servings
 

Ingredients

  • 8 chicken thighs, skin removed
  • 2 tablespoons butter or margarine
  • 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 apple 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

  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 for 2 minutes or until thickened. Add chicken. Cover and bake at 350 degrees F for 45-50 minutes.
  2. Increase heat to 425 degrees F. For dumplings, combine the flour, baking powder and salt in a bowl; cut in butter until crumbly. Combine the egg and milk; stir into dry ingredients just until moistened. Drop batter into 12 mounds onto hot broth. Bake, uncovered, at 425 degrees F for 10 minutes. Cover and bake 10 minutes longer or until a toothpick inserted into a dumpling comes out clean.
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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 23, 2006 by MARYHM 
I followed the recipe to a T. Kind of bland and the chicken was overcooked. Okay, but not great. MORE

 
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