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