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.
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.