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.
Excellent! made with raw cider and heirloom apples and this was fabulous
Delicious sauce! This is my husbands favorite chicken dish. I highly recommend making it.
Okay, but too much mustard and marjoram. Also, this is not a braise, technically speaking. The dish has potential, but needs work.
This is a perfect winter dinner. Also works fine with boneless, skinless thighs.
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