Saturday, March 10, 2012

Chicken breasts braised with hard cider and parsnips

I love the flavour of the parsnips in the dish. It's definitely more than the sum of its parts.

One year ago: Broccoli-Cheese Soup (still a favourite)
Two years ago: Peanut Curry Noodles (still a favourite)

Chicken breasts braised with hard cider and parsnips (from All About Braising)

2 tsp olive oil
4 slices thick-cut bacon, cut into 1/2" strips
4 bone-in, skin-on chicken breasts
1 large shallot minced (3 tbsp)
2 1/2 cups hard cider
1 tbsp chopped rosemary
450g parsnips, peeled and cut into sticks 3" x 1/2"

1. Heat oven to 325.
2. Combine oil and bacon in large, deep skillet. Heat until bacon renders and is crisp, 6 min. Transfer to paper-lined plate.
3. Rinse and pat dry chicken. Pour off all but 2 tbsp oil. Season chicken with s & p. Place chicken skin side down and brown 5 min. Flip and brown another 5. Remove and set aside.
4. Add shallot and cook 1 min.
5. Add 2 cups cider to deglaze. Let boil to reduce to 1/2 cup, 10 - 15 min.
6. Add rosemary and 1/2 cup cider, reduce to 3/4 cup, 6 - 8 minutes.
7. Add parsnips ans season with s&p.
8. Add bacon and chicken skin side down. Cover with parchment and lid. Slide in oven and cook 25 min.
9. Flip chicken and cook 20 - 25 more min.
10. Remove chicken, degrease sauce, and reduce if needed (mine didn't). Serve with sauce over chicken and parsnips.

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