Chicken Stew With Cider And Parsnips

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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

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