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Apple Cider Chicken ‘n’ Dumplings




  • Preheat oven to 350°. 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, about 2 minutes. Add chicken.
  • Cover and bake 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 until a toothpick inserted into a dumpling comes out clean, about 10 minutes longer.
Nutrition Facts

1 serving: 721 calories, 27g fat (11g saturated fat), 220mg cholesterol, 1548mg sodium, 65g carbohydrate (12g sugars, 3g fiber), 50g protein.

  • 8 bone-in chicken thighs (3 pounds), skin removed
  • 2 tablespoons butter
  • 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 juice
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon cold butter
  • 1 large egg, room temperature, lightly beaten
  • 2/3 cup 2% milk

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