Apple Cider Chicken With Apples and Parsnips
In this skillet dinner, seared chicken cutlets are topped with stewed, melt-in-your-mouth, tart Granny Smith apples; earthy, nutty parsnips; and sweet apple cider. The apple cider is used to deglaze the pan, extracting maximum flavor from the seared chicken bits stuck to the bottom of the skillet. Serve with mashed potatoes, olive oil-fried bread or a simple green side salad. To bring more warmth to the dish, don’t hesitate to infuse spices into the simmering apple cider sauce, like cinnamon, black pepper, a dash of cardamom or nutmeg. Depending on the sweetness of the apple cider, you might prefer a little more acidity to brighten each bite, in which case a small splash of apple cider vinegar at the end would be welcome.
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 2chicken breasts (about 8 ounces each)
- Salt
- ¼cup all-purpose flour
- ¼cup extra-virgin olive oil
- 2parsnips (or carrots), peeled, halved lengthwise, then thinly sliced into half moons
- 2Granny Smith apples, peeled, cored and thinly sliced into wedges
- 1shallot, thinly sliced
- 1 ¾cups apple cider
- 2sprigs tarragon
Instructions
Step 1
Pat the chicken dry using paper towels. Slice each chicken breast in half, positioning your knife parallel to the cutting board so you end up with 4 thin cutlets. Generously season the chicken cutlets with salt on all sides. Add the flour to a plate and coat each chicken cutlet in flour on both sides.Step 2
Heat the oil in a large (12-inch) skillet over high. Arrange the chicken cutlets in the pan and sear for 4 to 6 minutes, until a golden-brown crust forms on the bottom. Partially cover to contain some of the splattering. Flip and continue cooking for 3 to 4 minutes until golden brown. Adjust the heat as needed. Transfer the seared chicken cutlets to a plate.Step 3
Add the parsnips, apples, shallot and 1/4 cup of apple cider and cook, stirring occasionally and scraping the bottom of the pan, until the apples and shallots are softened and slightly darker in color, 4 to 5 minutes. Add the tarragon, remaining 1 1/2 cups apple cider and a hefty pinch of salt.Step 4
Bring to a simmer. Partially cover with a lid and vigorously simmer over medium heat for 8 minutes, until the apple cider has slightly thickened and reduced in volume and the apples and parsnips have softened. Add the seared chicken to the skillet and continue simmering for 2 minutes.Step 5
Turn the broiler on high. Place the skillet under the broiler and broil for 2 minutes, until the chicken, apples and parsnips develop darker spots throughout.Step 6
Serve the cutlets with the apples and parsnips spooned on top.