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Chicken Stew

Preparation Time
15 min
Cook Time
40 min
Total Time
55 min

Chicken Stew

Chicken Stew
4 Serving
Chicken Stew Recipes include chicken and cider, carrot, and other chicken stews.
chicken thighs: 4
chicken drumsticks: 4
parsnips, cut into 1-inch pieces: 1 pound
carrots, cut into 1-inch pieces: 2
dried thyme: 1/2 teaspoon
apple cider: 1 cup
canned low-sodium chicken broth: 1 1/2 cups
onion, cut into thin slices: 1
cooking oil: 2 tablespoons
salt: 3/4 teaspoon
fresh-ground black pepper: 1/4 teaspoon
flour: 1 tablespoon
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.


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