© Melanie Acevedo
Active Time
N/A
Total Time
45 MIN
Yield
Serves : 4

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. Plus: More Chicken Recipes and Tips

How to Make It

Step 1    

Heat the oven to 400°. 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.

Step 2    

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.

Step 3    

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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