Chicken and apples braised in hard cider (Pollo a la sidra) from The New Spanish Table: 300 Recipes of Spain in All Its Glory (page 292) by Anya Von Bremzen

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Notes about this recipe

  • TrishaCP on November 20, 2021

    Yes, this was so simple but also so tasty. I used some local cider and it is best to keep that cider dry. I used boneless, skinless thighs.

  • mcvl on February 11, 2021

    Mmm, very much to my liking. I used Shacksbury Dry plus a bit more cider vinegar than called for, and Turkish rather than California bay. I'll make it again and again.

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