Apple Cider Chicken Stew Parsnips (Ready-to-Print Version)
Tender chicken and root veggies simmered in a flavorful apple cider broth for a warm meal.
# What You’ll Need:
→ Proteins
01 -
4 chicken drumsticks, skin removed
02 -
4 boneless, skinless chicken thighs
→ Vegetables
03 -
1/2 onion, thinly sliced
04 -
1 lb parsnips, peeled and cut into 1-inch pieces
05 -
4 carrots, peeled and cut into 1-inch pieces
→ Liquids
06 -
3/4 cup apple cider
07 -
1 3/4 cups low sodium chicken broth
08 -
2 tbsp olive oil or butter
→ Seasonings
09 -
1/2 tsp salt
10 -
1 tbsp gluten free flour
11 -
1/2 tsp dried thyme
→ Optional
12 -
1/4 cup raisins
# Step-by-Step Guide:
01 -
Preheat oven to 400°F (204°C). Rinse chicken pieces and pat dry with paper towels.
02 -
Heat olive oil or butter in a large Dutch oven over medium heat. Add chicken pieces without crowding and brown for 5-6 minutes on each side. Remove chicken and set aside.
03 -
Drain excess fat, leaving approximately 1 tablespoon in the pot. Stir in gluten free flour and cook for 1 minute. Whisk in apple cider and chicken broth, simmering for 6-8 minutes while stirring frequently.
04 -
Add sliced onion, parsnips, carrots, dried thyme, browned chicken, and raisins if using. Bring to a simmer, cover, and transfer to the oven.
05 -
Cook in the preheated oven for 20-25 minutes until vegetables are tender and chicken is cooked through. Remove carefully and allow to cool slightly before serving.
# Handy Tips:
01 -
For deeper flavor, marinate chicken in apple cider for 1 hour prior to cooking.