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APPLE CIDER CHICKEN & DUMPLINGS
8 chicken thighs
2 tablespoons butter
1 small red onion, chopped
1 stalk celery, FINELY chopped
2 tablespoons FRESH, FINELY chopped parsley
FRESH ground sea salt and black pepper
3 tablespoons WONDRA flour
3 cups homemade chicken bone broth
1 tablespoon apple cider vinegar
1 cup apple cider

• Preheat oven to 350°.
• Melt butter in a dutch oven.
• Quickly sear chicken on both sides and set aside.
• Add onion, celery, parsley, salt and pepper, to taste, stirring until vegetables are tender.
• Sprinkle with flour and mix well.
• Add broth, vinegar and cider, stirring to blend and bring to SLOW boil. Cook until slightly thickened.
• Nestle chicken pieces into vegetables.
• Cover and bake 30-45 minutes until chicken is cooked through.

DUMPLINGS
2 cups AP flour
1 tablespoon baking powder
FRESH ground sea salt and black pepper, to taste
1 tablespoon COLD butter
1 LARGE egg at room temperature, lightly beaten
2/3 cup WHOLE milk

• Combine flour, baking powder, salt and pepper in a large bowl.
• Cut butter in until coarse crumbs.
• Whisk egg and milk together.
• Stir milk mixture into dry ingredients JUST until moistened.
• Increase oven to 425°.
• Drop by mounds over chicken.
• Bake uncovered 10 minutes.
• Cover and bake 10 minutes more until toothpick comes out clean.

NOTE:

• Boneless and skinless is my preference and requires less initial baking time, but if you really like a crispy skin go for it.
• I also often add in carrots or butternut squash if I have it.