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
How to Make It
Heat the oven to 400°. In a large pot or Dutch oven, heat the oil over moderately high heat. Season the chicken thighs and drumsticks with 14 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 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 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.
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.
I rated this 3 stars because I have not made it yet. Want to respond to rating regarding the salt. I believe it should be 1/4 teaspoon of salt and then 1/2 teaspoon of salt. For some reason the "/" was left out. This recipe looks yummy and I plan on trying it.
I don't know if it's my browser (although I've tried it in Safari and Firefox) it says, at one point, to use 14 tsps of salt/pepper, then later to at the remaining 12, holy crap.
The parsnips took 4 times the cooking time to soften up. All in all the flavor was great, but don't expect this to be a quick dinner.
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