Braised chicken legs with prunes, brandy, and Dijon from Food52

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Notes about this recipe

  • EdM on March 27, 2018

    Modern large chicken legs take longer to braise, 45~50 minutes, depending on starting meat temperature. Don't need chicken livers - sauce is good without it, but it takes longer to boil down. Add a bit of cornstarch, dissolved in warm water, to sauce as substitute before boiling down (no blender needed).

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