Apple Cider Chicken Stew Parsnips

Apple cider chicken stew is a cozy fall dish that brings together tender chicken, sweet parsnips, and carrots in a savory apple cider and chicken broth base. It's a delicious way to enjoy seasonal produce and warming flavors when the weather turns crisp.

I first made this during a chilly autumn weekend, and my family fell in love instantly. The parsnips add a subtle earthiness that pairs beautifully with the brightness of the apple cider.

Ingredients

• Olive oil or butter: to sauté the chicken and develop a rich base choose good quality extra virgin olive oil or unsalted butter
• Chicken drumsticks and boneless, skinless thighs: for a mix of texture and flavor removing the skin keeps the stew lighter
• Salt: to enhance all the ingredients’ natural tastes
• Gluten free flour: acts as a thickening agent you can substitute with regular flour if preferred
• Apple cider: provides a bright, fruity acidity that complements the vegetables
• Low sodium chicken broth: keeps the stew flavorful without overwhelming saltiness
• Onion: for sweetness and depth thin slices help it cook evenly
• Parsnips: peeled and cut into oneinch pieces add sweetness and a hearty texture
• Carrots: peeled and cut to similar size keep the stew balanced and colorful
• Dried thyme: for a subtle herbaceous note
• Optional raisins: add a pop of sweetness if you want a touch more contrast

Instructions

Sear the Chicken:

Heat the oil or butter in a large pot or Dutch oven over medium heat. Once hot, place the chicken pieces in the pot without crowding. Brown the chicken for five to six minutes on each side until golden. This step builds a deep flavor base for the stew. Remove the chicken and set aside on a platter.

Make the Roux and Simmer the Broth:

Drain some fat from the pot leaving about one tablespoon for richness. Stir in the gluten free flour and cook stirring constantly for one minute to avoid a raw flour taste. Slowly whisk in the apple cider and chicken broth bringing the mixture to a gentle simmer. Cook for six to eight minutes while stirring often until the broth thickens slightly.

Add Vegetables and Bake:

Add the sliced onions parsnips carrots and dried thyme to the pot. Return the chicken to the pot and stir in raisins if using. Bring everything back to a simmer cover the pot and place in a preheated 400degree oven for twenty to twentyfive minutes. This oven finish fully cooks the chicken and tenderizes the vegetables.

Rest Before Serving:

Remove the pot from the oven with caution as it will be hot. Let the stew cool slightly before serving to allow the flavors to meld and the stew to thicken a bit more.

Parsnips are my favorite element here their gentle sweetness and creamy texture bring a unique depth to this stew. This dish reminds me of Sunday dinners when the family gathers around the table, savoring a warm bowl as the wind rustles the autumn leaves outside.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove to avoid overcooking the chicken. This stew also freezes beautifully. Divide into meal sized portions in freezersafe containers and thaw overnight before reheating.

Ingredient Substitutions

Chicken thighs and legs can be swapped for bonein chicken breasts if you prefer white meat but cooking times may vary slightly. Parsnips can be replaced with turnips or rutabagas for a similar texture if you cannot find them. If you don't have apple cider a mix of apple juice and a splash of vinegar makes a good stand in to maintain acidity.

Serving Suggestions

Serve this stew with crusty bread to soak up the flavorful broth. A crisp green salad provides a nice contrast to the warm hearty stew. For a complete meal pair it with roasted Brussels sprouts or a simple sauté of leafy greens like kale or spinach.

This apple cider chicken stew is perfect for cozy nights and makes great leftovers.

Your Recipe Questions Answered

→ What type of chicken works best?

Using a mix of boneless thighs and drumsticks without skin yields tender, flavorful meat that holds well during slow cooking.

→ Can I substitute the parsnips?

Carrots or turnips can replace parsnips, maintaining similar texture and sweetness in the dish.

→ How does apple cider affect the flavor?

Apple cider adds a mild sweetness and subtle acidity that balances the richness of the chicken and vegetables.

→ Is it necessary to brown the chicken first?

Browning develops deeper savory notes and helps seal in juices for a more robust final dish.

→ Can raisins be omitted?

Yes, raisins add a slight fruity sweetness, but leaving them out keeps the flavor straightforward and savory.

→ What herbs complement this dish?

Dried thyme works excellently, lending earthy undertones that enhance the root vegetables and broth.