Apple Cider Chicken ‘n’ Dumplings

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    Barbara Rexford

  • 1

    Barbara Rexford

If you have leftover turkey you can substitute it in this recipe for Turkey n Dumplings, just dont brown it before you cook the vegetables.

Ingredients:

3 pounds chicken, skin removed, cut in 1 inch pieces

2 Tbsp olive oil

1 medium red onion, chopped

1 celery rib, chopped

1 cup frozen or fresh bean/corn (optional)

2 Tbsp minced fresh parsley

Salt and pepper to taste

3 Tbsp all-purpose flour

3 cups chicken broth

1 cup apple cider or juice

DUMPLINGS:

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 tablespoon cold butter

1 large egg, lightly beaten

2/3 cup whole milk

Directions:

In a Dutch oven, brown chicken in olive oil; 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 and beans/corn and parsley. Cover and bake at 350 degrees for 45-50 minutes. Increase heat to 425 degrees.

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 degrees for 10 minutes. Cover and bake until a toothpick inserted into a dumpling comes out clean, 10 minutes longer.

Barbara Rexford

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