Apple Cider Chicken Stew (Printer-Friendly)
Tender chicken with parsnips and carrots simmered in a savory apple cider broth for a comforting seasonal dish.
# List of Ingredients:
→ Proteins
01 -
4 chicken drumsticks, skin removed
02 -
4 boneless chicken thighs, skin removed
→ Liquids
03 -
3/4 cup apple cider
04 -
1 3/4 cups low sodium chicken broth
→ Vegetables
05 -
1/2 onion, thinly sliced
06 -
1 lb parsnips, peeled and cut into 1-inch pieces
07 -
4 carrots, peeled and cut into 1-inch pieces
→ Fats and Oils
08 -
2 tbsp olive oil or butter
→ Seasonings and Others
09 -
1/2 tsp salt
10 -
1 tbsp gluten free flour
11 -
1/2 tsp dried thyme
12 -
1/4 cup raisins (optional)
# Preparation Steps:
01 -
Preheat oven to 400°F. Rinse chicken pieces and pat dry with paper towels.
02 -
Heat olive oil or butter in a large pot or Dutch oven over medium heat. Add chicken pieces without crowding, brown each side for 5-6 minutes, then transfer to a platter.
03 -
Remove excess fat from the pot, leaving at least 1 tablespoon. Stir in gluten free flour and cook for 1 minute. Whisk in apple cider and chicken broth, bring to a simmer while stirring frequently and cook for 6-8 minutes.
04 -
Add sliced onion, parsnips, carrots, and dried thyme to the pot. Return chicken to the pot and add raisins if desired. Bring to a simmer.
05 -
Cover the pot and place it in the preheated oven. Cook for 20-25 minutes. Remove carefully and allow to rest briefly before serving.
# Additional Suggestions:
01 -
Removing skin reduces fat while retaining moisture through slow cooking.