Apple cider chicken stew is a fall chicken recipe, with carrots, parsnips and chicken stewed together in an apple cider and chicken broth base.
- 2 tbsp olive oil or butter
- 4 chicken drumsticks , skin removed
- 4 chicken thighs , boneless and skin removed
- 1/2 tsp salt
- 1 tbsp gluten free flour
- 3/4 cup apple cider
- 1 3/4 cups low sodium chicken broth
- 1/2 onion , cut into thin slices
- 1 lb. parsnips , peeled and cut into 1" pieces
- 4 carrots , peeled and cut into 1" pieces
- 1/2 tsp dried thyme
- 1/4 cup raisins , optional
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Preheat oven to 400 degrees. Rinse chicken pieces and dry on paper towels.
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Heat oil or butter in a large pot or Dutch oven over medium heat. When hot, add chicken pieces making sure to not crowd each other. Brown chicken (5-6 minutes) and remove to a platter.
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Drain some of the extra fat, leaving at least 1 TBSP. Add gluten free flour and stir for 1 minute. Whisk in the apple cider and broth and bring to a simmer - cook for 6-8 minutes, stirring frequently. Add in onion, parsnips, carrots and thyme; add chicken pieces back and raisins if you are using. Bring to a simmer, cover, and place in the oven for 20-25 minutes. Remove from oven (it will be hot!!) and let cool before serving.