Source: Food and Wine Quick from Scratch

Chicken Stew with Cider and Parsnips 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. Rating: Serves: 4 Prep Time: 10 minutes Cook Time: 33 minutes

 

2 tablespoons cooking oil 4 Chicken thighs 4 chicken drumsticks 3/4 teaspoon salt 1/4 teaspoon fresh ground black pepper 1 tablespoon all-purpose flour 1 cup apple cider 1 1/2 cups canned low sodium chicken broth 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 degrees. 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. 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.