Wine Braised Chicken with Parsnips

By Grace Parisi Posted December 10, 2012
© Lucy Schaeffer

In this easy one-pot braise, you get the best possible combination:
crisp-skinned chicken and a luscious wine sauce.
© Lucy Schaeffer

Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.

One of the great perks of working at Food & Wine is that my kitchen is conveniently located about 15 feet from the wine tasting room. When Ray Isle and Megan Krigbaum, our wine gurus, have finished tasting a few wines, they often give us the nearly full bottles to cook with (uh, yeah, cook).

In true quid pro quo fashion, they eat what we produce and we drink what they discard (which is fine by me). Everybody’s happy! This quickly braised chicken dish calls for a bold, fruity white wine with a nice balance of sweetness and acidity, which is why a California Chardonnay, not too oaky, works extremely well. The acidity mellows the buttery richness of the chicken while toning down some of the sweetness of the parsnips. The recipe serves 4—in my case, my husband and I and our two kids, which works out nicely since it calls for an entire cup of wine, leaving just enough for my husband and I to enjoy with the meal. SEE RECIPE »

Related: More Braising Recipes
Chicken Thigh Recipes
Amazing Chicken Breast Dishes

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