Apple Cider Chicken Stew

Apple cider chicken stew with parsnips is a comforting fall meal that brings tender chicken together with sweet root vegetables in a savory, slightly tangy broth made from apple cider and chicken stock. It’s perfect for a cozy lunch or dinner when you want something filling yet bright with autumn flavors.

I first made this stew on a crisp October weekend and loved how the broth soaked into the parsnips and carrots. It’s now a go-to fall recipe that reminds me of family dinners around the table.

Ingredients

• Olive oil or butter for cooking: provides richness and helps brown the chicken
• Chicken drumsticks and thighs without skin: tender pieces that stay juicy
• Salt to season: enhances all the flavors in the stew
• Gluten free flour: thickens the broth naturally sift it to avoid lumps
• Apple cider: adds a subtle apple sweetness and acidity, choose one with no added sugars for the best flavor
• Low sodium chicken broth: balances the cider and deepens the savory base
• Onion, thinly sliced: softens and brings a gentle sweetness
• Parsnips peeled and chopped into 1 inch pieces: earthy and sweet, choose firm and creamy colored
• Carrots peeled and cut into 1 inch pieces: adds color and natural sweetness
• Dried thyme: brings an herbal earthiness
• Raisins optional: add for a touch of surprise sweetness if you like contrast in savory dishes

Instructions

Sear the Chicken:

Heat a large pot or Dutch oven over medium heat and add olive oil or butter until shimmering. Pat chicken pieces dry then add without crowding. Brown on all sides about 5 to 6 minutes until golden. Remove and set aside. This step locks in flavor and texture.

Prepare the Broth Base:

Drain excess fat leaving about one tablespoon leftover in the pot to keep richness. Sprinkle gluten free flour into the fat and stir continuously for one minute. This cooks the flour to avoid raw taste and begins thickening. Pour in apple cider and chicken broth while whisking rapidly to prevent lumps. Bring to a gentle simmer and cook for 6 to 8 minutes until slightly thickened, stirring frequently to avoid sticking.

Add Vegetables and Simmer in Oven:

Add thin onion slices, parsnip pieces, carrots, dried thyme and the browned chicken back into the pot. Stir in raisins if using. Bring the mixture back to simmer on the stove then cover and transfer carefully to a preheated 400 degree oven. Cook uncovered for 20 to 25 minutes until vegetables are tender and chicken is cooked through.

Cool and Serve:

Remove pot carefully from the oven (it will be hot) and allow stew to cool a bit before serving to let the flavors settle and avoid burns.

This stew truly shines because of the apple cider. I love how its sweet and tart notes balance the richness of the chicken and the earthiness of root vegetables. One chilly autumn I made this for my family and the raisins added such a lovely surprise pop of sweetness that everyone asked for the recipe.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently on the stove to preserve the texture of the chicken and vegetables without drying them out.

Ingredient Substitutions

Chicken thighs and drumsticks can be swapped for bonein breasts but note they cook faster and may dry out if overcooked. Substitute parsnips with turnips or sweet potatoes for a different flavor profile. If you do not have apple cider, use a mix of apple juice and a splash of cider vinegar to create similar acidity.

Serving Suggestions

Serve this stew alongside crusty bread to soak up the flavorful broth. A side of steamed green beans or a fresh green salad would add a bright contrast to this rich dish. For a heartier meal, add cooked barley or wild rice to the stew at the end.

Simple to make and full of autumn flavor, this stew is a comforting weeknight favorite. Leftovers taste even better the next day.

Common Questions About Recipes

→ What type of chicken is best for this dish?

Using drumsticks and boneless thighs provides tender meat that stays moist and flavorful during cooking.

→ Can I substitute parsnips with another vegetable?

Yes, carrots or turnips work well as alternatives to parsnips, delivering similar texture and sweetness.

→ How does apple cider enhance the flavor?

Apple cider adds a subtle sweetness and acidity that balances the savory elements and enriches the broth.

→ Is it necessary to brown the chicken before stewing?

Browning the chicken develops deeper flavor and improves the dish’s overall richness.

→ Can raisins be omitted or substituted?

Raisins are optional; dried cranberries or left out entirely without affecting the main flavor profile.

→ What cooking vessel is recommended?

A Dutch oven or heavy-bottomed pot is ideal for even heat distribution and slow oven cooking.