Chicken Stew With Cider and Parsnips |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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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. Simple boiled potatoes, egg noodles, or rice would be perfect for catching the stew's extra sauce. 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 |
Directions:
1. Heat the oven to 400°F
2. 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.
3. 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.
4. 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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