Monday, August 30, 2010

Food & Wine, Quick from Scratch Chicken Cook Book, pg 24: Chicken Stew with Cider & Parsnips

Cook book of the week
Food & Wine 
quick from scratch chicken cookbook

Fry up some chicken and brown 'em:
Remove the bird thighs( I used all thighs....I truly cannot stand drumsticks.  I don't know why)

Whisk in the flour:

Add the cider and the stock, then add the finely sliced onion, chopped parsnips and carrots, thyme & salt.  There was a picture but it wasn't that great, but here are the veg (old banana's in the background for banana bread)

Pour it all in, bake in the oven for 20 min

Voila, c'est finis.  I thickened it up with flour and adjust the seasoning to your prefrence.  My toddler loved this.  I served it up over some egg noodles.
The Recipe

It's not a chilly fall evening but I was in the mood for something this!

The goods
2 tbsp of cooking oil
4 chicken thighs
4 chicken drumsticks
3/4 tsp salt
1/4 tsp fresh ground black pepper
1 tbsp flour
1 cup apple cider
1 1/2 cup of low sodium chicken stock
1 onion, cut into thin slices (phew!)
1 pd parsnips, cut into 1-inch pieces
2 carrots, cut into 1 inch pieces
1/2 tsp dried thyme

The deed 
Heat the oven to 400F.  In a large pot or Dutch ovens, heat oil over moderately high heat.  Season the chicken thighs and drumsticks with 1/4 salt & pepper.
Cook chicken until browned, turning, about 8 minutes in all.  Remove.  Pour off all but 1 tbsp of the fat from the pot.
Reduce the heat to moderate and stir in flour.  Whisk in the cider(yum!) 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 salt.  Simmer, partially covered for 10 minutes.
Return chicken to the pot, bring stew back to a simmer, cover and put in preheated oven until the chicken is done and the veggies are tender, about 15 minutes.

Serve with boiled potatoes, egg noodles or rice.

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