When chicken legs are simmered slowly, the meat becomes wonderfully tender and falls off the bone; at the same time, it develops a rich, deep flavor. Use dry hard cider (which is alcoholic) for this recipe, not fresh sweet cider.
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Serve over noodles.
Try a dry, fruity Riesling from Alsace, such as the Domaine Albert Boxler.
This was amazing! Added a good splash of cider vinegar to the braising liquid (about 2 TBSP) and it added a nice subtle sharpness to the sauce. Will add this one to my "go to" fancy but easy company dishes!
Excellent! made with raw cider and heirloom apples and this was fabulous
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