Chicken Stew With Cider And Parsnips

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 4
• 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

Recipe

• 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.