Chicken Stew with Cider and Parsnips
- Prep Time -
- Cook Time -
- Serves 4
Recipe Provided By: Food & Wine
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1. Ingredients
- 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
Nutrition Info
Per Serving
- Calories: 585 kcal
- Carbohydrates: 35 g
- Dietary Fiber: 7 g
- Fat: 31 g
- Protein: 39 g
- Sugars: 15 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Heat the oven to 400 degrees F. In a large pot or Dutch oven, heat the oil over moderately high heat. Season the chicken thighs and drumsticks with 14 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 12 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.
Yield: 4 servings
3. Still Hungry?
Carrots, parsnips, and chicken simmer in a sauce of apple cider and chicken broth, making a delicious and homey stew--perfect for a chilly fall evening.
Notes:
Menu Suggestion: Simple boiled potatoes, egg noodles, or rice would be perfect for catching the stew's extra sauce.
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Yummy!
scott_VAB - November 12, 2007 12:12:04 PM PSTI made this for the wife and I. We liked it very much. I followed the directions to the key. It was surprising how sweet it was. The wife had no problem with that. I thought it was a bit too sweet for a stew. Above all it was great and we will definitely have it again. Here are some points:
1. at what point in the recipe is the chicken supposed to be cubed? I cubed after browning the chicken. I let it cool down, removed the bones and skin, then cubed it before combining and placing in the oven.
2. I would use no more than half a cup cider next time. The sweetness over-powers a bit.
3. The gravy is fine, but I like it a little thinker. I poured out the gravy, then whisked in three more tablespoons of flour, poured it back in the pot for serving for leftovers...perfect!
The flavors were fresh and outspoken. For dinner, it paired well with some chilled white wine.4 of 5 found this review helpful.
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