Chicken Stew with Cider and Parsnips

Ingredients

1. 2 tablespoons cooking oil
2. 4 chicken thighs
3. 4 chicken drumsticks
4. 3/4 teaspoon salt
5. 1/4 teaspoon fresh-ground black pepper
6. 1 tablespoon flour
7. 1 cup apple cider
8. 1 1/2 cups canned low-sodium chicken broth or homemade stock
9. 1 onion, cut into thin slices
10. 1 pound parsnips, cut into 1-inch pieces
11. 2 carrots, cut into 1-inch pieces
12. 1/2 teaspoon dried thyme

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.
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.
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.