Ingredients Jump to Instructions ↓

  1. 8 bone-in chicken thighs (3 pounds), skin removed

  2. 2 tablespoons butter

  3. 1 medium red onion, chopped

  4. 1 celery rib, chopped

  5. 2 tablespoons minced fresh parsley Salt and pepper to taste

  6. 3 tablespoons all-purpose flour

  7. 3 cups chicken broth

  8. 1 cup apple cider or juice DUMPLINGS:

  9. 2 cups all-purpose flour

  10. 1 tablespoon baking powder

  11. 1/2 teaspoon salt

  12. 1 tablespoon cold butter

  13. 1 egg, lightly beaten

  14. 2/3 cup milk

Instructions Jump to Ingredients ↑

  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. Cover and bake at 350° 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 10 minutes longer or until a toothpick inserted into a dumpling comes out clean. Yield: 4 servings.


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