Chicken Stew With Cider and Parsnips

Name: Chicken Stew With Cider and Parsnips
Cook time: 1 h
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 2 tablespoons cooking oil; 4 chicken thighs; 4 chicken drumsticks; 3/4 teaspoon salt; 1/4 teaspoon fresh ground pepper; 1 tablespoon flour; 1 cup apple cider; 1 1/2 cups canned low sodium chicken broth or 1 1/2 cups homemade stock; 1 onion, cut into thin slices; 1 lb parsnip, cut into 1-inch pieces; 2 carrots, cut into 1-inch pieces; 1/2 teaspoon dried thyme

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Recipe by Chef mariajane

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. Simple boiled potatoes, egg noodles, or rice would be perfect for catching the stew's extra sauce.

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READY IN: 1hr

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

2

tablespoons cooking oil
4

chicken thighs
4

chicken drumsticks
³⁄₄

teaspoon salt
¹⁄₄

teaspoon fresh ground pepper
1

tablespoon flour
1

cup apple cider
1 ¹⁄₂

cups canned low sodium chicken broth or 1 1/2 cups homemade stock
1

onion, cut into thin slices
1

lb parsnip, cut into 1-inch pieces
2

carrots, cut into 1-inch pieces
¹⁄₂

teaspoon dried thyme

DIRECTIONS

Heat the oven to 400°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 fo 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 the flour. Whisk in the cider and the broth and bring to a simmer, scraping the bottom of the pot to dislodge any browned bits. Add the onion, parsnips, carrots, thyme and the remaining 1/2 teaspoons of the 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 vegetable are tender, about 15 minutes.

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