Chicken Stew with Cider and Parsnips

By Coppermouse

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.

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

Preparation

Step 1

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.