Apple Cider Chicken Parsnips (Printer-Friendly Version)
Tender chicken with apple cider, parsnips, carrots, and aromatic thyme in a savory broth.
# What You'll Need:
→ Proteins
01 -
4 chicken drumsticks, skin removed
02 -
4 boneless, skinless chicken thighs
→ Vegetables
03 -
1/2 onion, thinly sliced
04 -
1 lb parsnips, peeled and cut into 1-inch pieces
05 -
4 carrots, peeled and cut into 1-inch pieces
→ Liquids
06 -
3/4 cup apple cider
07 -
1 3/4 cups low sodium chicken broth
08 -
2 tbsp olive oil or unsalted butter
→ Seasonings and Thickeners
09 -
1 tbsp gluten free flour
10 -
1/2 tsp salt
11 -
1/2 tsp dried thyme
12 -
1/4 cup raisins (optional)
# Steps to Follow:
01 -
Preheat oven to 400°F. Rinse chicken pieces and pat dry with paper towels.
02 -
Heat oil or butter in a large pot or Dutch oven over medium heat. Sear chicken pieces in batches without overcrowding for 5-6 minutes until browned. Remove chicken to a platter.
03 -
Drain excess fat, leaving about 1 tablespoon in pot. Stir in gluten free flour and cook for 1 minute. Whisk in apple cider and chicken broth, then simmer for 6-8 minutes, stirring frequently until slightly thickened.
04 -
Incorporate onion, parsnips, carrots, dried thyme, and optional raisins. Return chicken pieces to the pot, bring to a simmer, cover, and transfer to the oven.
05 -
Bake covered for 20-25 minutes. Carefully remove from oven and allow to cool slightly before serving.
# Additional Tips:
01 -
Allow stew to rest briefly after baking to enhance flavors and reduce temperature for safe serving.