Apple Cider Chicken 'n' Dumplings

If you have leftover turkey you can substitute it in this recipe for Turkey ‘n’ Dumplings, just don’t 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