Chicken stew with cider and parsnips
I adapted this recipe from Food & Wine. I initially had my doubts about how this would come out, but couldn’t have been more pleased. I used chicken leftovers, mainly breast meat, and diced it, adding it towards the end of the cooking. This is just a perfect autumn dish, low in fat and so very tasty and satisfying. A real comfort dish. Enjoy!
Chicken stew with cider and parsnips
2 tablespoons canola oil
1 tablespoon flour
1 cup apple cider
1 1/2 cups chicken broth (homemade or canned)
1 onion, thinly sliced
1 pound parsnips, peeled and cut into 1″ pieces
3 carrots, peeled and cut into 1″ pieces
1/2 teaspoon thyme
1/2 teaspoon salt
freshly ground pepper to taste
1 - 2 cups diced cooked chicken
Heat the oil in a large skillet over medium-high heat, and stir in the flour. Whisk in the cider and the broth, and bring to a simmer, stirring occasionally. Add the onion, parsnips, carrots, thyme, salt, and pepper. Simmer, partially covered, for 15 minutes.
Add the diced chicken, bring the stew back to a simmer, and cover and simmer for 10 minutes more. Serve over freshly prepared noodles. Makes 4 servings.
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