This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Boston Cream Pie See how to make an amazing chocolate and vanilla cream dessert. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Apple Stuffed Chicken
Chicken 'n' Stuffing
Apple Chicken Quesadillas
Chicken 'n' Biscuits
Individual Chicken Potpies
more »
Top Related Articles
Perfect Fried Chicken
Rotisserie Chicken Jump-starts Snazzy Meals
Apple Desserts
Deboning a Chicken Thigh
Cutting Up a Whole Chicken
Top Chicken Dinners for Spring
Finger-Lickin' Chicken Dippers
Making Apple Pie Filling
Roasting Chicken
Chicken Soup's On
Related Collections
Canned Chicken Broth and Stock
Baked Chicken
Canned Food Recipes
Chicken Thighs
Seasonal Cooking - Fall

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

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"

Rate/Review | Read Reviews (4)

Prep Time:
10 Min

Cook Time:
1 Hr 5 Min

Ready In:
1 Hr 15 Min

Servings (Help)

US Metric Calculate

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

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.
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.