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.
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.
- 2 tablespoons cooking oil
- 4 chicken thighs
- 4 chicken drumsticks
- 3/4 teaspoon salt, divided
- 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
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.
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.
nutrition information per serving
349 calories; 12g total fat; 105mg cholesterol; 651mg sodium; 29g carbohydrates; 7g fiber; 31g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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