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
Provided by @MakeItYours
Number Of Ingredients 16
Steps:
- 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 until thickened, 2 minutes. 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 until a toothpick inserted into a dumpling comes out clean, 10 minutes longer.
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