Apple Cider Chicken 'n' Dumplings |
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Prep Time: 10 Minutes Cook Time: 65 Minutes |
Ready In: 75 Minutes Servings: 4 |
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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 Ingredients:
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 king arthur unbleached all-purpose flour |
3 cups chicken broth |
1 cup apple cider or juice |
dumplings: |
2 cups king arthur unbleached 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.
2. Cover and bake at 350° for 45-50 minutes. Increase heat to 425°.
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.
4. Bake, uncovered, at 425° for 10 minutes. Cover and bake 10 minutes longer or until a toothpick inserted into a dumpling comes out clean. Yield: 4 servings.
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