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
Preparation
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 ¼ teaspoon of the salt and the pepper
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.
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.
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 for about 15 minutes, until the chicken is done and the vegetables are tender.
Serve and enjoy!
