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Chicken Stew with Cider and Parsnips

Source: Quick from Scratch - Chicken, Turkey, and Cornish Hen
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  40 Minutes
  Serves 4
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.
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
Chicken Stew with Cider and Parsnips Recipe at
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 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.

Menu Suggestions

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

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 4
Calories: 349
Fat. Total: 12g
Fiber: 7g
Carbohydrates, Total: 29g
Sodium: 651mg
% Cal. from Fat: 31%
Cholesterol: 105mg
Protein: 31g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Amy, ND Reviewed: 10/31/2010
Perfect for CSA veggies!
We had lots of parsnips, carrots, and thyme from our CSA and it was absolutely delicious--the parsnips turned out almost creamy. The kids loved it, too.
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