Chicken Stew With Cider And Parsnips

• 2 tablespoons cooking oil
• 4 chicken thighs
• 4 chicken drumsticks
• 3/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1 tablespoon flour
• 1 cup apple cider
• 1 1/2 cups canned low sodium chicken broth or 1 1/2 cups homemade stock
• 1 onion, cut into thin slices
• 1 lb parsnip, cut into 1-inch pieces
• 2 carrots, cut into 1-inch pieces
• 1/2 teaspoon dried thyme

1. Heat the oven to 400u0b0F
2. In a large pot or Dutch oven, heat the oil over moderately high heat. Season the chicken thighs and drumsticks with 1/4 teaspoon fo 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.
3. Reduce the heat to moderate and stir the flour. Whisk in the cider and the broth and bring to a simmer, scraping the bottom of the pot to dislodge any browned bits. Add the onion, parsnips, carrots, thyme and the remaining 1/2 teaspoons of the salt. Simmer, partially covered, for 10 minutes.
4. 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 vegetable are tender, about 15 minutes.

cooking oil, chicken thighs, chicken, salt, fresh ground pepper, flour, apple cider, chicken broth, onion, parsnip, carrots, thyme

Taken from www.food.com/recipe/chicken-stew-with-cider-and-parsnips-412556 (may not work)