Braised chicken legs from Twelve Recipes (page 212) by Cal Peternell

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Notes about this recipe

  • ashallen on October 18, 2019

    This is a solid, straightforward recipe for making braised bone-in chicken pieces - it also provides suggestions for multiple variations which is great for when you don't have all of the ingredients on hand or are looking to use up a bit of something. Both the chicken and the surrounding sauce come out tender and rich-tasting. My husband likes it when braised chicken is falling-off-the-bone tender, so I usually cook this dish 30-60 minutes beyond the time suggested in the recipe. We also like it when the braised vegetables meld with the sauce, so I chop them pretty small. Leftovers keep or freeze well, though there is a shift in the flavor of the chicken from when it's fresh from the oven to when it's a leftover.

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