Ingredients
8 bone-in chicken thighs (3 pounds), skin removed2 tablespoons butter1 medium red onion, chopped1 celery rib, chopped2 tablespoons minced fresh parsleySalt and pepper to taste3 tablespoons all-purpose flour3 cups chicken broth1 cup apple cider or juiceDUMPLINGS:2 cups all-purpose flour1 tablespoon baking powder1/2 teaspoon salt1 tablespoon cold butter1 large egg, room temperature, lightly beaten2/3 cup 2% milk
Preparation
Preheat oven to 350°. 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, about 2 minutes. Add chicken.
Cover and bake 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, about 10 minutes longer.
