Chicken Stew with Cider and Parsnips Recipe Source: Quick from Scratch - Chicken, Turkey, and Cornish Hen 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. WINE RECOMMENDATION: 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. RECIPE INGREDIENTS 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 RECIPE METHOD 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. Serves 4 Facts per Serving Calories:349 Fat, Total:12g Carbohydrates, Total:29g Cholesterol:105mg Sodium:651mg Protein:31g Fiber:7g % Cal. from Fat:31% % Cal. from Carbs:33%
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