Tuesday, June 19, 2007

Chicken Breasts Braised With Hard Cider & Parsnips

Hhhm. I know this picture doesn't look like much but, trust me, it is chicken braised with hard cider and parsnips. Another Molly Stevens winner from All About Braising; I was tempted to try it because of the Amateur Gourmet's tantalizing post (he kindly posted the entire recipe, so check out his blog!).

I used the hard cider pictured below. Steven's notes that different brands will change the flavor of the dish. The recipe calls for bacon: My choice was Niman Ranch unsmoked bacon, which I picked up at the local Whole Foods.


Folks, this is a book that I can recommend without reservation. A five star addition for any cook's library.

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