Cider Braised Chicken with Parsnips

It's Memorial Day Weekend and the weather is supposed to be decent, though not warm. The last of the parsnips are still available at the local farmers markets, so I present one last winter recipe.

This is another recipe that can be made with just about all local ingredients. I do recommend using salt and pepper, which I have yet to find produced locally. Originally, this recipe came from the Amateur Gourmet who took the recipe from Molly Stevens' All About Braising. I adapted it slightly.

Cider Braised Chicken with Hard Cider and Parsnips
(Adapted from Molly Stevens' All About Braising)
Serves 4

Ingredients

• 2 teaspoons hazelnut or olive oil (optional)
• 4 thick slices of bacon (ours was from Skagit River Ranch)
• 3 pounds chicken breasts or thighs (from Rickman Gulch)
• Salt and pepper
• 1 large shallot
• 2 1/2 cups hard cider (from Rockridge Orchards)
• 1 tablespoon fresh rosemary
• 1 pound parsnips

1. 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.
2. In a large, oven safe pan, saute the bacon until crispy. The original recipe calls for cooking the bacon in the oil, but I've found this is usually unnecessary.
3. Remove the bacon with a slotted spoon and transfer it to a paper towel lined plate. 
4. Preheat the oven to 325.
5. Rinse the chicken pieces and pat dry. 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.
6. Transfer the browned chicken to a plate and set aside.
7. 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.
8. Boil and reduce the cider to approximately 1/2 cup, about 10-15 minutes.
9. 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.
10. 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.
11. Place a piece of parchment paper over the pan and cover with a lid. Bake for 25 minutes.
12. Turn the chicken pieces and make sure the liquid isn't boiling too rapidly. If it is at a rolling boil, turn the oven down 10-15 degrees.
13. Bake for another 20-25 minutes until the thickest chicken piece is done and the parsnips are fork tender.
14. Remove the chicken and transfer the pan back to the stove. Over medium-high heat, boil the sauce for another minute or two to thicken it slightly.
15. Plate the chicken and arrange the parsnips and sauce over it.

Patricia's Notes: I don't usually use chicken with the skin for this recipe. It adds just a bit more fat than I'd like and the recipe really doesn't need it. I do often use chicken thighs as they are a bit better suited to long, slow cooking, although breasts work just fine. The parsnips absorb the sweet tang of the cider and the saltiness of the bacon. The chicken should be practically falling apart by the time the dish is done.