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.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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.
Montana's wall-to-wall grass and wildflowers make it the perfect place to raise bees and harvest honey. In this extended scene from Season 4's Greenough, Montana, episode, we visit beekeeper Sam…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?