Ingredient

• 8 bone-in chicken thighs (3 pounds), skin removed
• 2 tablespoons butter
• 1 medium red onion, chopped
• 1 celery rib, chopped
• 2 tablespoons minced fresh parsley
• Salt and pepper to taste
• 3 tablespoons all-purpose flour
• 3 cups chicken broth
• 1 cup apple cider or juice
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon cold butter
• 1 large egg, room temperature, lightly beaten
• 2/3 cup 2% milk

Direction

1. 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.
2. Cover and bake for 45-50 minutes. Increase heat to 425°.
3. Meanwhile, 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.
4. Bake, uncovered, at 425° for 10 minutes. Cover and bake until a toothpick inserted into a dumpling comes out clean, about 10 minutes longer.