Chicken legs braised in cider

Name: Chicken legs braised in cider
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 3 small onions; 4 Chicken legs; 1 TABLESPOON Butter; 6 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 cl Calvados; 400 ml Cider (cider); 200 ml Poultry broth; 400 g small mushrooms; 150 g Fresh cream; 3-4 Stem(s) flat leaf parsley

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

Chicken braised in cider with mushrooms and creamy sauce - the perfect autumn meal, if you ask us. Bon appétit!

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

3 small onions
4 Chicken legs
1 TABLESPOON Butter
6 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 cl Calvados
400 ml Cider (cider)
200 ml Poultry broth
400 g small mushrooms
150 g Fresh cream
3-4 Stem(s) flat leaf parsley

Directions

1
Peel and finely dice the onions. Wash the legs, dab dry and divide into upper and lower legs at the joint. Heat butter and 2 tablespoons of oil in a large frying pan or roaster. Fry the meat for 6-8 minutes, turning occasionally.
2
Season with salt and pepper. Add onions and fry until transparent. Add the Calvados and flambé. Add cider and broth as well. Cover and stew for about 40 minutes.
3
In the meantime, clean and slice the mushrooms. Heat 4 tablespoons of oil in a frying pan. Sauté the mushrooms for 3-4 minutes while turning them, remove them. About 5 minutes before the end of the stewing time, add the mushrooms and crème fraîche to the legs.
4
Season to taste with salt and pepper. Wash parsley, shake dry, pluck off leaves and sprinkle over the chicken.