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Apple Cider Chicken 'n' Dumplings

Rated as 4 out of 5 Stars

"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"
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1 h 15 m servings
Original recipe yields 4 servings


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  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 degrees F for 45-50 minutes.
  2. Increase heat to 425 degrees F. For dumplings, combine the flour, baking powder and salt in a bowl; cut in butter until crumbly. Combine the egg and milk; stir into dry ingredients just until moistened. Drop batter into 12 mounds onto hot broth. Bake, uncovered, at 425 degrees F for 10 minutes. Cover and bake 10 minutes longer or until a toothpick inserted into a dumpling comes out clean.


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I followed the recipe to a T. Kind of bland and the chicken was overcooked. Okay, but not great.

i loved this recipe.i would add peas and i used chicken breast instead of thys.i loved it.

This is coming from someone who doesn't cook from scratch a whole lot so keep that in mind. I had an extra gallon of apple cider left over from Thanksgiving so I was looking for recipes to use ...

My kids thought it was so good that they argued about who would get to have the leftovers before we finished with round one. This dish is flavorful and tender.