How To Make Chicken Stew with Cider and Parsnips
Tangy and savory, this loaded chicken stew is simmered with tender parsnips in a herby cider broth, for a more flavorful dinner meal!
Serves:
Ingredients
- 2tbspcooking oil
- 4chicken thighs
- 4chicken drumsticks
- ¾tspsalt
- ¼tspfresh ground black pepper
- 1tbspflour
- 1cupapple cider
- 1½cupschicken broth,canned, low sodium
- 1onion
- 1lbparsnips
- 2carrots
- ½tspdried thyme
Instructions
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Heat the oven to 400 degrees F.
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In a large pot or Dutch oven, heat the oil over moderately high heat. Season the chicken thighs and drumsticks with ¼ teaspoon of the salt and the pepper
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Cook the chicken for about 8 minutes in all, until browned, turning. Remove. Pour off all but 1 tablespoon of the fat from the pot.
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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 12 teaspoon of salt.
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Simmer, partially covered, for 10 minutes. Return the chicken to the pot.
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Bring the stew back to a simmer, cover, and put in the preheated oven for about 15 minutes, until the chicken is done and the vegetables are tender.
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Serve and enjoy!
Nutrition
- Calories: 881.42kcal
- Fat: 52.93g
- Saturated Fat: 12.91g
- Trans Fat: 0.25g
- Monounsaturated Fat: 23.44g
- Polyunsaturated Fat: 11.60g
- Carbohydrates: 38.74g
- Fiber: 7.21g
- Sugar: 15.61g
- Protein: 60.48g
- Cholesterol: 314.20mg
- Sodium: 898.30mg
- Calcium: 93.61mg
- Potassium: 1405.54mg
- Iron: 3.54mg
- Vitamin A: 318.87µg
- Vitamin C: 24.19mg
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