Braised Chicken Legs With Cider, Apples & Mustard Recipe

Name: Braised Chicken Legs With Cider, Apples & Mustard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 bone-in, skin-on medium chicken thighs (1-1/2 to 1-3/4 lb.); 4 chicken drumsticks (1-1/4 to 1-1/2 lb.); Kosher salt and freshly ground black pepper; 2 Tbs. vegetable oil; 2 medium apples such as Rome, Spy, or Mutsu, peeled, cored, and cut into sixths; 2 cups dry hard apple cider; 1/4 cup Dijon mustard; 3 large marjoram sprigs; 1/4 cup heavy cream; 1 Tbs. chopped fresh marjoram

Servings: persons

4 bone-in, skin-on medium chicken thighs (1-1/2 to 1-3/4 lb.)
4 chicken drumsticks (1-1/4 to 1-1/2 lb.)
Kosher salt and freshly ground black pepper
2 Tbs. vegetable oil
2 medium apples such as Rome, Spy, or Mutsu, peeled, cored, and cut into sixths
2 cups dry hard apple cider
1/4 cup Dijon mustard
3 large marjoram sprigs
1/4 cup heavy cream
1 Tbs. chopped fresh marjoram

1
Position a rack in the center of the oven and heat the oven to 350u00b0F.
2
Season the chicken pieces generously with salt and pepper. In a straight-sided 10- or 11-inch ovenproof saute pan with a lid, heat the oil over mediumhigh heat until very hot. Arrange the chicken pieces skin side down in the pan (it'll be crowded), cover with a splatter screen, if you have one, and cook until deeply browned, about 5 minutes. Turn the pieces over and cook until the other sides are deeply browned, 3 to 5 minutes more. Transfer to a plate. Pour out and discard all but 1 Tbs. of the fat from the pan. Set the pan aside to cool for a few minutes.
3
Return the pan to medium-high heat, add the apple pieces, and cook, turning once, until both cut sides are golden brown, about 2 minutes per side. Transfer to a different plate. Carefully pour the cider into the pan and bring to a boil, scraping the browned bits from the bottom of the pan with a wooden spoon.
4
Whisk the mustard into the cider. Return the chicken to the pan, along with any accumulated juices. Add the marjoram sprigs and cover. Transfer the pan to the oven and braise for 10 minutes. Add the apples and continue to braise until the chicken is fork-tender and the drumstick meat starts to come away from the bone, 35 to 40 minutes more.

928

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 bone-in, skin-on medium chicken thighs (1-1/2 to 1-3/4 lb.), 4 chicken drumsticks (1-1/4 to 1-1/2 lb.), Kosher salt and freshly ground black pepper, 2 Tbs. vegetable oil, and more.

Yes, Braised Chicken Legs With Cider, Apples & Mustard falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Chicken Legs With Cider, Apples & Mustard

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