Here’s a new recipe I tried out last night. The boy liked it and everything had a very nice cider-y flavor.

Prep: 20 min. | Total: 30 min.
Makes 4 servings

The Stuff
1 onion
1 red bell pepper
2 cloves garlic
4 whole chicken legs
2 tablespoons vegetable oil
1 1/2 cups apple cider
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1/4 teaspoon salt

The Work
1 – Peel and slice the onion. Seed and chop the bell pepper. Peel and mince the garlic. Remove the skin from the chicken legs if desired.

2 – In a large, deep skillet, heat the oil over medium heat. Add the chicken and cook, turning once, until browned, about 10 minutes. Transfer the chicken to a plate.

3 – Add the onion, bell pepper and garlit to skillet. Cook, stirring frequently, until the vegetables are softened, about 5 minutes. Add the cider, thyme, pepper and salt and bring mixture to a boil.

4 – Return the chicken to skillet. Reduce the heat to low. Simmer, covered, turning the chicken occasionaly, until chicken is cooked through, about 30 minutes. Serve the chicken with vegetables and pan juices spooned on top.

Dan’s Recommendations
I suggest using chicken breasts or thighs since there would be more meat. I like lots of garlic, too, so I put 4 cloves into the mixture and to be honest, I couldn’t even taste it. I usually season to taste, as opposed to putting in the amount a recipe calls for.