4 whole chicken thighs
1 small yellow onion, chopped
1 large turnip, cut into 1” pieces
1 large carrot, peeled and cut into 1” pieces
1 large Gala apple, cored and chopped
1 large garlic clove, peeled and minced
2 cups chicken stock
2 cups hard cider
1/3 cup mascarpone cheese or crème fraiche
sea salt & black pepper to taste
a handful of fresh Italian parsley, chopped
In a stockpot, heat oil over medium heat. Add chicken thighs, skin side down, and brown well. Chicken will release from the bottom when thoroughly browned. Set aside.
Sauté onion in pan drippings until translucent. Add garlic and cook for a minute. Deglaze pan with chicken stock and cider, working up brown bits from the bottom of the pan. Add chicken back to the pan with carrots, apples and turnips. Bring to a gentle simmer, cover and cook until chicken is tender. Remove chicken and pull meat from bones when cool enough to handle. Discard bones and skin pieces.
Meanwhile, add remaining ingredients, seasoning with salt and pepper to taste. Stir in chicken and heat through.