Cider-Braised Chicken Legs with Onion-Raisin Sauce Recipe

Name: Cider-Braised Chicken Legs with Onion-Raisin Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup pure olive oil; 20 whole chicken legs; Salt and freshly ground black pepper; 4 large Spanish onions, halved crosswise and thinly sliced; 20 sage leaves; 6 bay leaves; 2 cups mixed dark and golden raisins; 1 teaspoon crushed red pepper; 2 quarts plus 2 cups apple cider; 1 cup cider vinegar; 3 quarts chicken stock or low-sodium broth; 1/2 cup chopped flat-leaf parsley

Servings: persons

1/2 cup pure olive oil
20 whole chicken legs
Salt and freshly ground black pepper
4 large Spanish onions, halved crosswise and thinly sliced
20 sage leaves
6 bay leaves
2 cups mixed dark and golden raisins
1 teaspoon crushed red pepper
2 quarts plus 2 cups apple cider
1 cup cider vinegar
3 quarts chicken stock or low-sodium broth
1/2 cup chopped flat-leaf parsley

1
Preheat the oven to 400.
2
Heat 1/4 cup of oil in each of 2 large skillets.
3
Season the chicken legs with salt and black pepper.
4
Add 5 of the chicken legs to each skillet, skin side down, and cook over moderately high heat until the skin is crisp and browned, about 8 minutes.
5
Turn and cook for 3 minutes longer.
6
Transfer the chicken legs to 2 baking sheets or large platters, skin side up.
7
Repeat with the remaining chicken legs.
8
Reserve the skillets.
9
Add half of the onions to each skillet and cook over moderately high heat, stirring occasionally, until softened slightly, about 5 minutes.
10
Divide the sage, bay leaves, raisins and crushed red pepper between the skillets and cook, stirring occasionally, until the onions are golden and starting to stick to the bottom of the skillet, about 5 minutes.
11
Add 5 cups of apple cider to each skillet and simmer over moderately high heat until the cider is syrupy, about 25 minutes.
12
Add 1/2 cup vinegar to each pan and simmer for 2 minutes.
13
Season lightly with salt and black pepper.
14
Stir 6 cups of stock and 1/4 cup parsley into each skillet.
15
Season lightly with salt and black pepper.
16
Divide the onion-raisin sauce between 2 large roasting pans.
17
Arrange the chicken legs in the sauce, skin side up.
18
Set the roasting pans on the upper and lower racks of the oven and reduce the heat to 350.
19
Roast the chicken until cooked through, about 1 hour and 15 minutes; switching the roasting pans from top to bottom and front to back halfway through.
20
Transfer the chicken legs to 2 platters.
21
Set each roasting pan over high heat and boil the sauce until the liquid in each roasting pan is reduced to about 5 cups, about 10 minutes.
22
Season the sauce with salt and pepper and serve with the chicken.

1302

kcal

Calories

Fat

Carbs

180

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 12 ingredients. The key ingredients include: 1/2 cup pure olive oil, 20 whole chicken legs, Salt and freshly ground black pepper, 4 large Spanish onions, halved crosswise and thinly sliced, and more.

Yes, Cider-Braised Chicken Legs with Onion-Raisin Sauce 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.

Cider-Braised Chicken Legs with Onion-Raisin Sauce

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