Name: Chicken Stew with Cider and Parsnips
Yield: 4
Ingredients: 2 tbsp. Cooking oil -; 4 chicken thighs -; 4 chicken drumsticks -; 3/4 tsp. salt -; 1/4 tsp. fresh-ground black pepper -; 1 tbsp. flour -; 1 c. apple cider -; 1 1/2 c. canned low-sodium chicken broth or homemade stock -; 1 onion -; 1 lb. parsnips -; 2 carrots -; 1/2 tsp. dried thyme -

Recipe information

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Ingredients for - Chicken Stew with Cider and Parsnips

1. 2 tbsp. Cooking oil -

2. 4 chicken thighs -

3. 4 chicken drumsticks -

4. 3/4 tsp. salt -

5. 1/4 tsp. fresh-ground black pepper -

6. 1 tbsp. flour -

7. 1 c. apple cider -

8. 1 1/2 c. canned low-sodium chicken broth or homemade stock -

9. 1 onion -

10. 1 lb. parsnips -

11. 2 carrots -

12. 1/2 tsp. dried thyme -

How to cook deliciously - Chicken Stew with Cider and Parsnips

1. Stage

Heat the oven to 400°F. 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. Stage

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 12 teaspoon of salt. Simmer, partially covered, for 10 minutes.

3. Stage

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.

4. Stage

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

5. Stage

Wine Recommendation: 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.