Grocery Reminder
Jan. 21st, 2005 11:48 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
sisabetNothing at all to see behind the cut tag but a recipe I want to try and also? A reminder to myself to buy chicken legs and parsnips the next time I go to the grocery.
Parsnips are like white carrots, right? I think I like them. My grandfather possibly ate them and I possibly tried them at that time. Kinda sweet - right?
Chicken Stew with Cider and Parsnips
Recipe behind cut tag
Also: Angel. Actually there is no Angel behind the cut tag, but my thoughts are with him this fine snowy (!) day.
Source: Quick from Scratch - Chicken, Turkey, and Cornish Hen
Serves 4
Carrots, parsnips, and chicken simmer in a sauce of apple cider and chicken broth, making a delicious and homey stew-perfect for a chilly fall evening.
WINE RECOMMENDATION:
A "comfort" wine will make this dish even more satisfying. A rustic red from the south of France, such as a Cahors or Minervois, is a good possibility.
2 tablespoons cooking oil
4 chicken thighs
4 chicken drumsticks
3/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1 tablespoon flour
1 cup apple cider
1 1/2 cups canned low-sodium chicken broth or homemade stock
1 onion, cut into thin slices
1 pound parsnips, cut into 1-inch pieces
2 carrots, cut into 1-inch pieces
1/2 teaspoon dried thyme
Heat the oven to 400 degrees F. In a large pot or Dutch oven, heat the oil over moderately high heat. Season the chicken thighs and drumsticks with 1/4 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 1/2 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.
Parsnips are like white carrots, right? I think I like them. My grandfather possibly ate them and I possibly tried them at that time. Kinda sweet - right?
Chicken Stew with Cider and Parsnips
Recipe behind cut tag
Also: Angel. Actually there is no Angel behind the cut tag, but my thoughts are with him this fine snowy (!) day.
Source: Quick from Scratch - Chicken, Turkey, and Cornish Hen
Serves 4
Carrots, parsnips, and chicken simmer in a sauce of apple cider and chicken broth, making a delicious and homey stew-perfect for a chilly fall evening.
WINE RECOMMENDATION:
A "comfort" wine will make this dish even more satisfying. A rustic red from the south of France, such as a Cahors or Minervois, is a good possibility.
2 tablespoons cooking oil
4 chicken thighs
4 chicken drumsticks
3/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1 tablespoon flour
1 cup apple cider
1 1/2 cups canned low-sodium chicken broth or homemade stock
1 onion, cut into thin slices
1 pound parsnips, cut into 1-inch pieces
2 carrots, cut into 1-inch pieces
1/2 teaspoon dried thyme
Heat the oven to 400 degrees F. In a large pot or Dutch oven, heat the oil over moderately high heat. Season the chicken thighs and drumsticks with 1/4 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 1/2 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.
