Cinnamon-Spiced Chicken and Dumplings with Apple Cider Reduction

Name: Cinnamon-Spiced Chicken and Dumplings with Apple Cider Reduction
Total time: PT1HOUR30MINUTES
Ingredients: 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces; 1 large yellow onion, chopped; 2 celery stalks, chopped; 2 medium carrots, peeled and chopped; 1 tablespoon vegetable oil; 4 cups chicken broth; 1 teaspoon dried thyme; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground allspice; To taste fresh ground white pepper; 1 teaspoon fine sea salt; 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon fine sea salt; 1/4 teaspoon ground cardamom; 1 cup whole milk; 4 cups apple cider; 2 tablespoons apple cider vinegar; 1 tablespoon brown sugar

A comforting twist on classic chicken and dumplings, infused with warm cinnamon and topped with a sweet and tangy apple cider reduction.

1 hour 30 minutes | 680 | 6 servings

Savory, Sweet, Spiced • Medium • Weird Score: 6/10

Equipment: Dutch oven or large pot, Medium bowl, Medium saucepan • Shop these items →

Ingredients

For the Chicken
2 lb boneless, skinless chicken thighs, cut into 1-inch pieces
1 large yellow onion, chopped
2 celery stalks, chopped
2 medium carrots, peeled and chopped
1 tbsp vegetable oil
4 c chicken broth
1 tsp dried thyme
1/2 tsp ground cinnamon
1/4 tsp ground allspice
To taste fresh ground white pepper
1 tsp fine sea salt
For the Dumplings
2 c all-purpose flour
2 tsp baking powder
1/2 tsp fine sea salt
1/4 tsp ground cardamom
1 c whole milk
For the Apple Cider Reduction
4 c apple cider
2 tbsp apple cider vinegar
1 tbsp brown sugar

Instructions

In a large Dutch oven or pot, heat vegetable oil over medium heat. Add onion, celery, and carrots and cook until softened, about 5-7 minutes.
Add the chicken and cook until lightly browned on all sides.
Stir in chicken broth, thyme, cinnamon, allspice, fine sea salt, and white pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
While the chicken is simmering, prepare the dumplings. In a medium bowl, whisk together flour, baking powder, fine sea salt, and cardamom.
Add milk and stir until just combined. Do not overmix.
Drop spoonfuls of dumpling batter into the simmering chicken mixture. Cover and cook for 15-20 minutes, or until dumplings are cooked through.
While the dumplings are cooking, prepare the apple cider reduction. In a medium saucepan, combine apple cider, apple cider vinegar, and brown sugar.
Bring to a boil, then reduce heat and simmer until the cider has reduced to about 1/2 cup, about 20-25 minutes. It should be thick and syrupy.
Ladle the chicken and dumplings into bowls and drizzle with the apple cider reduction. Serve immediately.