Chicken Stew with Cider and Parsnips

Carrots, parsnips and chicken simmer in a sauce of apple cider and chicken broth, making a delicious and homey stew -- perfect for a chilly fall evening.

Chicken Stew with Cider and Parsnips
Chicken Stew with Cider and Parsnips

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tablespoons cooking oil

  • 4

    chicken thighs

  • 4

    chicken drumsticks

  • 3/4

    teaspoon salt

  • 1/4

    teaspoon fresh-ground black pepper

  • 1

    tablespoon flour

  • 1

    cup apple cider

  • 1 1/2

    cups canned low-sodium chicken broth or homemade stock

  • 1

    onion, cut into thin slices

  • 1

    pound parsnips, cut into 1-inch pieces

  • 2

    carrots, cut into 1-inch pieces

  • 1/2

    teaspoon dried thyme

Directions

Heat the oven to 400 degrees F. In a large pot or Dutch oven, heat the oil over moderately high heat. Season the chicken thighs and drumsticks with 1/4 teaspoon of the salt and the pepper. Cook the chicken until browned, turning, about 8 minutes in all. Remove. Pour off all but 1 tablespoon of the fat from the pot. Reduce the heat to moderate and stir in the flour. Whisk in the cider and the broth and bring to a simmer, scraping the bottom of the pot to dislodge any brown bits. Add the onion, parsnips, carrots, thyme, and the remaining 1/2 teaspoon of salt. Simmer, partially covered, for 10 minutes. Return the chicken to the pot. Bring the stew back to a simmer, cover, and put in the preheated oven until the chicken is done and the vegetables are tender, about 15 minutes.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: