Angry Rosemary Chicken

1. 1

   Combine butter and olive oil in a large pot on high heat.

2. 2

   Be careful not to burn the butter.

3. 3

   Salt both sides of the chicken legs and sear in the pot.

4. 4

   One at a time.

5. 5

   Reduce heat to a low simmer and add Angry Orchard, chopped onion and rosemary.

6. 6

   Cover and allow to slow cook for at least 2 hours.

7. 7

   Use tongs to remove carefully as the meat may fall off the bones.

8. 8

   Place on a plate and allow to cool a while before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.