Apple Cider Chicken with Parsnips

Apple cider chicken stew with parsnips brings together tender chicken and root vegetables in a rich broth flavored with apple cider. This dish is perfect for cool evenings when you want something both comforting and a little special. The natural sweetness from the cider and vegetables balances beautifully with the savory chicken, making it a satisfying meal for family or friends.

I first tested this stew on a chilly fall weekend and it quickly became a favorite comfort food in my house. Since then, it is often requested when the weather turns crisp.

Ingredients

• Olive oil or butter: Use good quality extra virgin olive oil or unsalted butter for richer flavor
• Chicken drumsticks and thighs: Skin removed for less fat and a tender bite
• Salt: Enhances all the flavors in the stew
• Gluten free flour: Helps thicken the broth without adding gluten
• Apple cider: Use a fresh, natural cider not too sweet or processed for the best balance
• Low sodium chicken broth: Controls the saltiness and keeps the stew savory
• Onion: Thinly sliced adds sweetness and body to the base
• Parsnips: Peeled and cut into oneinch pieces for hearty, slightly sweet root vegetable flavor
• Carrots: Peeled and chopped for color, texture and natural sweetness
• Dried thyme: Adds an earthy herbal note
• Raisins: Optional but provide pockets of sweetness that contrast nicely with the savory ingredients

Instructions

Preheat the oven:

Rinse the chicken pieces and pat dry with paper towels. Preheat your oven to 400 degrees Fahrenheit to get ready for finishing the stew in the oven.

Brown the chicken:

Heat olive oil or butter in a large pot or Dutch oven over medium heat until shimmering. Add chicken pieces spaced apart so they are not crowded. Brown the chicken for 5 to 6 minutes until well colored on all sides. This step builds deep flavor that enriches the whole stew. Remove the chicken and set aside on a platter.

Prepare the broth:

Drain some of the rendered fat from the pot, leaving about one tablespoon behind. Sprinkle the gluten free flour in and stir for one minute to cook the flour taste and thicken the base. Slowly whisk in the apple cider and chicken broth, stirring constantly to avoid lumps. Bring this mixture to a simmer and cook for 6 to 8 minutes, stirring often until it slightly thickens.

Add vegetables and herbs:

Stir in the sliced onions, parsnips, carrots and dried thyme. Return the browned chicken pieces to the pot. If you’re using raisins, add them now as well.

Bake the stew:

Cover the pot with a lid and transfer it to the preheated oven. Let it cook for 20 to 25 minutes until the vegetables are tender and the chicken is cooked through.

Final touches:

Carefully remove the pot from the oven using oven mitts, as it will be very hot. Let it rest a few minutes before serving to allow flavors to meld and the stew to cool slightly.

Parsips are a favorite of mine in this stew because they add a subtle sweetness and a satisfying texture that complements the savory chicken perfectly. I recall one rainy afternoon when we all gathered around this dish with warm fresh bread and shared stories—it’s become a meal I associate with cozy family time.

Storage tips

Store leftovers in an airtight container in the refrigerator for up to three days. The flavors actually deepen after resting overnight. For longer storage, this stew freezes beautifully. Portion it into freezer safe containers and thaw in the fridge before reheating gently on the stove.

Ingredient substitutions

If you don’t have parsnips, use turnips or potatoes for a slightly different texture but similar hearty effect. Fresh sage can be used instead of thyme to add a more pungent herbal aroma. Chicken thighs with skin can be included if you prefer a richer flavor but adjust cooking times accordingly.

Serving suggestions

Serve this stew with crusty bread to soak up the flavorful broth or over a bed of creamy mashed potatoes for a comforting meal. A simple green salad with a sharp vinaigrette can add a fresh contrast to the warm stew.

This apple cider chicken stew is a cozy, flavorful meal perfect for autumn evenings. Serve with crusty bread and enjoy the comforting flavors with family.

Common Questions About Recipes

→ What cut of chicken works best?

Using a mix of drumsticks and boneless thighs provides tender meat and rich flavor.

→ Can I substitute parsnips with another vegetable?

Yes, carrots, turnips, or potatoes can complement the dish similarly.

→ How does apple cider affect the flavor?

It adds a subtle sweetness and tang that balances the savory broth.

→ Is it necessary to brown the chicken first?

Browning enhances flavor and texture, creating a richer overall taste.

→ Can I prepare this on the stovetop only?

You can simmer the stew entirely on low heat, but oven finishing helps meld flavors and tenderize.