Name: Apple Cider Chicken Stew
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 tablespoons olive oil or butter; 4 chicken drumsticks, skin removed; 4 boneless, skinless chicken thighs; ½ teaspoon salt; 1 tablespoon gluten-free flour; ¾ cup apple cider; 1¾ cups low-sodium chicken broth; ½ onion, thinly sliced; 1 lb parsnips, peeled and cut into 1″ pieces; 4 carrots, peeled and cut into 1″ pieces; ½ teaspoon dried thyme; ¼ cup raisins (optional)

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Short Description

A cozy, gluten‑free chicken stew where succulent drumsticks and thighs simmer with carrots and parsnips in a subtly sweet and savory broth of apple cider and chicken stock, finishing with a gentle thyme aroma—and optional raisins for a touch of warmth.

Why You’ll Love This Recipe

This stew brings together the comfort of hearty root vegetables with the light fruity tang of apple cider, creating a balanced and soul-warming meal. It’s naturally gluten-free, easy to prepare in one pot or Dutch oven, and delivers satisfying depth with minimal effort—great for weeknight dinners or leisurely weekend meals.

Apple Cider Chicken Stew

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil or butter
4 chicken drumsticks, skin removed
4 boneless, skinless chicken thighs
½ teaspoon salt
1 tablespoon gluten-free flour
¾ cup apple cider
3/4 cups (or approx. 1¾ cups) low-sodium chicken broth
½ onion, thinly sliced
1 lb parsnips, peeled and cut into 1″ pieces
4 carrots, peeled and cut into 1″ pieces
½ teaspoon dried thyme
¼ cup raisins (optional)

Directions

Preheat your oven to 400°F (200°C).
In a large pot or Dutch oven over medium heat, warm the olive oil or butter. Add the chicken drumsticks and thighs, sprinkle with salt, and brown them on all sides—about 5–6 minutes. Remove the chicken to a plate.
Keep about 1 tablespoon of fat in the pot; discard any excess. Stir in the gluten-free flour and cook for about 1 minute to form a roux.
Whisk in the apple cider and chicken broth, bringing the mixture to a gentle simmer. Let it cook for 6–8 minutes, stirring frequently so the sauce thickens slightly.
Add the sliced onion, parsnips, carrots, dried thyme, and raisins (if using). Nestle the browned chicken back into the pot.
Cover the pot and transfer it to the preheated oven. Bake for 20–25 minutes, or until the chicken is fully cooked and vegetables are tender. Let it cool slightly before serving.
(Adapted from Apple Cider Chicken Stew with Parsnips recipe)

Servings and timing

Servings: Approximately 6
Prep time: ~20 minutes
Cook time: ~30 minutes total (6–8 minutes stovetop + 20–25 minutes in the oven)
Total time: ~50 minutes

Variations

Add mushrooms: Toss in sliced mushrooms when you add the vegetables for earthy richness.
Herb boost: Fresh thyme or rosemary sprigs can be added for more aromatic flavor.
Root veggie swap: Mix in diced potatoes or turnips along with—or instead of—parsnips for more texture.
Make it slow-cooker style: After browning, transfer everything to a slow cooker and cook on low for 4–5 hours until tender.

Storage/Reheating

Storage: Allow the stew to cool before transferring to an airtight container. Refrigerate for up to 3–4 days.
Freezing: Freeze portions in airtight containers or freezer bags for up to 3 months.
Reheating: Gently reheat on the stovetop over medium-low heat, stirring occasionally—and add a splash of broth if the sauce has thickened too much.

FAQs

Can I use only thighs or only drumsticks?

Yes—either is fine. Thighs cook faster, so adjust baking time accordingly.

What if I don’t have apple cider?

You can substitute with apple juice plus a teaspoon of vinegar or use all broth, though it will be less sweet.

Are raisins necessary?

No—they’re optional but add a sweet, cozy note especially fitting for autumn.

Can I make this entirely on the stovetop?

Absolutely. After simmering, cover and cook on medium-low until chicken is cooked and vegetables are tender, about 25–30 minutes.

How do I thicken the sauce more?

Mix a small amount of gluten-free flour or cornstarch with cold water into a slurry and whisk it into the stew on the stovetop until thickened.

Can I add other vegetables?

Yes—root veggies like potatoes or turnips work well, and green beans or celery can be added for extra color and flavor.

Is this gluten-free?

Yes—as long as your broth and flour are certified gluten-free, the recipe is safe.

Can I make this dairy-free?

Yes—it already is, unless you choose to serve with buttered bread.

What’s a good side for this stew?

Great with crusty gluten-free bread, mashed potatoes, brown rice, or polenta to soak up the flavorful sauce.

Can leftovers be frozen?

Yes! Freeze cooled portions in sealed bags or containers for up to 3 months. Thaw overnight in the fridge before reheating.

Conclusion

This Apple Cider Chicken Stew is a delightful one-pot meal that blends tender chicken, seasonal root vegetables, and a subtly sweet, gluten-free sauce—no more than 50 minutes from prep to plate. It’s hearty, comforting, and perfect for cozy dinners, with plenty of room for customization.

Chef MARTHA