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Cider Braised Chicken and Parsnips

November 29, 2010

This recipe is for full on Fall and Winter weather…and it’s too rich that it wouldn’t be good for after Thanksgiving.  That said, it’s a

cider braised chicken and parsnips

great entertaining dish on it’s own and has spectacular flavor with not too much effort.  You end up with falling apart tender chicken with sweet parsnips and a rich sauce.  I served it with garlic sauteed green beans and mushrooms, which made a great accompaniment.  This recipe comes from The Art of Braising, but Molly Stevens, which hasn’t failed me yet on a recipe.

Ingredients:

2 t hazelnut or olive oil

4 thick slices of bacon (I skipped)

3 pounds chicken breasts or thighs (I used skinless thighs, but make sure you use ones with bones)

Salt and pepper

1 large shallot

2 1/2 c hard cider

1 T fresh rosemary

1 lb. parsnips

Directions:

Prepare the ingredients by mincing the shallot, dicing the bacon, and chopping the rosemary. Peel the parsnips and cut them into sticks. Larger parsnips will have a woody core that should be discarded.

In a large, oven safe pan, saute the bacon until crispy, if using.  Remove the bacon with a slotted spoon and transfer it to a paper towel lined plate.

Preheat the oven to 325 degrees.

Rinse the chicken pieces and pat dry (you must do this to make it brown).  Season with salt and pepper and brown them on all sides in the same pan over medium-high heat.  If you are using skin-on chicken pieces, brown the skin side first until crispy.  Transfer the browned chicken to a plate and set aside.

Add the shallot and saute, stirring often to prevent burning. Add 2 cups of the hard cider and deglaze the pan, scraping up any browned bits on the bottom of the pan.  Boil and reduce the cider to approximately 1/2 cup, about 10-15 minutes.

Add the rosemary and the last 1/2 cup of cider and reduce again until there is about 3/4 cup of liquid left in the pan.

Add the parsnips and some salt and pepper. Crumble the bacon over the parsnips and then add the chicken. If you’re using skin-on chicken, the pieces should be skin side down.

Place a piece of parchment paper over the pan and cover with a lid. Bake for 25 minutes.

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One Comment leave one →
  1. sharon permalink
    November 30, 2010 8:15 pm

    Oh my. I can’t wait to try this.

    Came back here to find your fennel spaghetti recipe. Man, I wish I had some parsnips on hand!!

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