Cider-Braised Chicken Legs with Onions
In short: Chicken legs browned, then braised in dry cider with onions, apple and thyme, and finished with mustard and a splash of cream. It takes about 1 h 20 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 1 h 5 min
- Total
- 1 h 20 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 550 kcal
Cider and chicken go together in many apple-growing regions, where the drink goes into the pot as often as into the glass. The legs are browned for flavor, then braised gently with onions, apple and thyme until the meat is tender and the liquid has turned into a savory, lightly sweet sauce. A spoonful of mustard and a little cream at the end rounds it off. Serve with mashed potatoes or buttered noodles and a green vegetable.
Instructions
- Pat the chicken legs dry and season with 1 teaspoon of the salt and the pepper. Heat the oil and butter in a large heavy pot over medium-high heat.
- Brown the legs skin side down for 6 to 8 minutes until deep golden, then turn and brown for 3 minutes. Move them to a plate and pour off all but 1 tablespoon of fat.
- Add the onions and the remaining salt to the pot. Cook over medium heat for 8 minutes, stirring, until soft and lightly golden. Add the garlic and thyme for 1 minute.
- Pour in the cider and stock, scraping up the browned bits. Add the apples and bring to a simmer.
- Return the chicken, skin side up, and cover. Simmer very gently on low heat, or in a 160°C (325°F) oven, for 40 minutes, until the chicken is tender and reads at least 80°C (175°F) at the thigh.
- Move the chicken to a plate. Boil the sauce for 5 minutes to reduce it slightly, then stir in the mustard and cream and simmer for 2 minutes. Taste and adjust the salt.
- Return the chicken to the sauce, scatter with parsley and serve.
Tips
- Tart apples, such as those sold for cooking, hold their shape and balance the sweet cider. Sweet apples can turn mushy and cloying.
- For a dairy-free sauce, leave out the butter and cream, and finish with an extra spoonful of mustard and a splash of olive oil.
Questions and answers
Can I use apple juice instead of cider?
Yes. Use unsweetened apple juice and add 1 teaspoon of cider vinegar so the sauce is not too sweet.
Can I use chicken breasts?
Bone-in breasts work, but add them for the last 25 minutes since they cook faster. Boneless breast is not suited to braising.
What goes with cider chicken?
Mashed potatoes, buttered noodles or crusty bread to catch the sauce, with cabbage or green beans on the side.
How long does it take to make Cider-Braised Chicken Legs with Onions?
About 1 h 20 min in total: 15 min of preparation and 1 h 5 min of cooking.
How many calories are in Cider-Braised Chicken Legs with Onions?
About 550 kcal per serving, with 35 g of protein, 25 g of carbohydrates and 34 g of fat. These values are estimates.
Nutrition per serving
| Calories | 550 kcal |
|---|---|
| Protein | 35 g |
| Carbohydrates | 25 g |
| Fat | 34 g |
| Fiber | 4 g |
| Sugar | 15 g |
| Sodium | 1000 mg |
Estimated values, calculated from the ingredients.
