Chicken Stew with Cider and Parsnips
- ACTIVE: 05 MIN
- TOTAL TIME:
- SERVINGS: 4
Carrots, parsnips, and chicken simmer in a sauce of apple cider and chicken broth, making a delicious and homey stewperfect for a chilly fall evening.
- 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
- 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.
- 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.
A "comfort" wine will make this dish even more satisfying. A rustic red from the south of France, such as a Cahors or Minervois, is a good possibility.