RECIPE: Cider-Braised Chicken Legs
This recipe is a good, hearty meal for a fall evening. And the leftovers make a great base for a follow up chicken noodle soup.
4 Pasture raised chicken legs
2 Tbsp olive oil
5 cloves of garlic
2 Tbsp flour
1 c apple cider vinegar
2 tsp dried thyme
3 c chicken stock
Salt, black pepper, and cayenne pepper to taste
3 Tbsp butter
Large, heavy oven-safe pot (Dutch oven or similar)
- Thaw chicken legs, pat dry, and season with salt and pepper
- Preheat oven to 350°F
- Heat oil in large, oven-safe pot at medium heat
- Add chicken legs skin side down (I often need to do this in batches of 1-2 legs)
- Cook on each side for about 6 minutes, until golden brown. Set cooked meat aside.
- Add carrots, garlic, and onion. Cook over medium heat until the onion softens, about 5 minutes.
- Add flour and stir until homogeneous, about 1 minute.
- Add apple cider vinegar and stir. Be sure to gently get any brown bits off the bottom of the pan and into the sauce. Stir as the liquid comes to a boil and boil for 3 minutes.
- Add broth, thyme, additional salt, black pepper, and cayenne pepper. Return to a boil.
- Return chicken legs to the pot by burrowing them into the liquid.
- Transfer to the oven and cook for 50 minutes until the internal temperature of the chicken is at least 160°F
- Remove pot from oven, and set oven to broil on high.
- Transfer chicken to a broiler pan skin side up, and broil for about 3-5 minutes until golden brown. Then rest the chicken legs for ~10 minutes.
- Simmer sauce on medium heat to thicken for about 10-15 minutes.
Don't skip the searing! Searing the meat before you submerge it to simmer in delicious fluids is an important part of flavor enhancement. No short cuts on this one.