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Chicken Stew with Cider and Parsnips

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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.

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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

Details

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.



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