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Apple Cider Chicken and Dumplings

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 Apple Cider Chicken and Dumplings
Recipe for the week of November 27- December 1, 2023 *Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Yield 4 servings
Ingredients
Chicken
  • 8 chicken thighs
  • 2 tablespoons butter
  • 1 red onion chopped
  • 1 celery rib chopped
  • 2 tablespoons parsley minced
  • 1/2 teaspoon Salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons all purpose flour
  • 3 cups vegetable broth
  • 1 cup apple cider
Dumplings
  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon Salt
  • 1 tablespoon cold butter
  • 1 egg room temperature, lightly beaten
  • 2/3 cup milk
MASTERS CLASSES ONLY: Cornbread Waffles
  • 1 cup buttermilk
  • 1/2 cup butter melted
  • 6 tablespoons sugar
  • 2 eggs
  • 1 cup all purpose flour
  • 1 1/2 cups yellow cornmeal
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon Salt
  • Cooking spray
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Yield 4 servings
Ingredients
Chicken
  • 8 chicken thighs
  • 2 tablespoons butter
  • 1 red onion chopped
  • 1 celery rib chopped
  • 2 tablespoons parsley minced
  • 1/2 teaspoon Salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons all purpose flour
  • 3 cups vegetable broth
  • 1 cup apple cider
Dumplings
  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon Salt
  • 1 tablespoon cold butter
  • 1 egg room temperature, lightly beaten
  • 2/3 cup milk
MASTERS CLASSES ONLY: Cornbread Waffles
  • 1 cup buttermilk
  • 1/2 cup butter melted
  • 6 tablespoons sugar
  • 2 eggs
  • 1 cup all purpose flour
  • 1 1/2 cups yellow cornmeal
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon Salt
  • Cooking spray
Instructions
  1. In a pot, 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 cook until chicken is cooked through.
  3. 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. Cover and cook until a toothpick inserted into a dumpling comes out clean.
MASTERS CLASSES ONLY
  1. For the batter, whisk together buttermilk, butter, sugar and eggs. In a separate large bowl, combine flour, cornmeal, baking powder and soda, and salt. Pour wet mixture over dry ingredients and stir using a rubber spatula until moist.
  2. Spray waffle grates with nonstick cooking spray. Scoop about 1/4 cup batter into waffle iron. Cook until golden brown and cooked through, 2 to 3 minutes per waffle.