CHICKEN STEW WITH CIDER AND PARSNIPS

Chicken Stew With Cider and Parsnips image

Provided by Chef mariajane

Categories Stew

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

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

Steps:

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 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.
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.
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.

Nutrition Facts : Calories 507.6, Fat 28.5, SaturatedFat 7, Cholesterol 138.1, Sodium 628.5, Carbohydrate 28.9, Fiber 7, Sugar 8.2, Protein 34.2