Chicken Breasts Braised With Hard Cider & Parsnips

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Amateur Gourmet


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2 tsp extra virgin olive oil

4 slices thick-cut bacon (about 4 ounces), cut into 1/2-inch wide strips

4 x bone-in, skin-on chicken breasts (about 3 pounds total)

Coarse salt and freshly ground black pepper

1 large Shallot (about 3 tablespoons)

2 1/2 cup hard cider (still or bubbly)

1 tbsp finely chopped fresh rosemary

1 lb parsnips, peeled, any woody core removed and cut into sticks about 3 inches by 1/2 inch

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