Yummy! A delicious recipe for Chicken with Hard Cider & Parsnips from the Amateur Gourmet.

You are about to read a record-setting post. This is the shortest amount of time that's ever passed between a meal consumed and a post written. I just made this for dinner: And everyone loved it so much they said, 'You HAVE to post this on your website.' It's from Molly Stevens' new book, 'All About Braising,' which I finally broke down and bought the other day. I vacillated between this and Daniel Boulud's new braising book and it took days to pick the winner. I chose this because I already have a Daniel book and I wanted to give Molly Stevens a chance. Thank God I did! This dinner is one for the ages: I'm going to make it again and again.

Now some might say, 'Chicken breast? Blech. What am I, on a diet?' Fair enough, but somehow it works in this dish because of all the other components: the bacon, the rosemary, the cider. They all come together and work a miracle. Don't forget to brown the chicken 'til it's truly golden brown. That's key. And try to get the best chicken you can (organic, free-range is best. At least the foodies say so.) Now, then, I'm going to treat you all and type out the recipe after the jump. I hope you make this over the weekend--let me know how it turns out! (Craig wants your leftover parsnips. 'Those parsnips were amazing,' he reiterates.)Chicken Breasts Braised with Hard Cider & Parsnips by Molly Stevens, from 'All About Braising'. Read More...