Braised Chicken Legs with Apples and Onions

This dish uses an unorthodox cooking style and few ingredients. My kind of recipe! Trust the instructions - it will result in the most tender, succulent chicken you have ever tasted. The juicy sweetness of the onion and apple mixture is a perfect counterpart. Serves 4.

Apples - 3 ea
Yellow Onions - 3 ea
Whole Chicken Legs - 4 ea
Salt - 1 TB
Pepper - 6 grinds
EVO - 2 TB
Port - 1/2 cup

Season the chicken on both sides with the salt and pepper. Add the olive oil to a wide skillet, turn the heat to medium high and add the chicken legs. Cook for 10 minutes.

Reduce the heat to low and cover. Cook for 45 minutes. Do not move the chicken legs. Do not uncover. After 45 minutes, remove the chicken from the pan and set aside. Leave the juices in the pan.

While the chicken is cooking, prep the onions and the apples. Core and quarter the apples. Leaving the root end intact, cut the other end of the onion off and cut in half, using the root end to keep the onion connected. Peel and cut in half again, so you have quarters.

Cook the onions and apples. Once the chicken is done, add the onions and the apples to the pan, cut side down. Brown over medium high for 10 minutes. Flip them so the other cut side is down and cover the pan until tender, about 15 minutes. Remove them to the same plate as the chicken.

Deglaze the pan. Increase the heat to medium and add the wine. Scrape up all the little bits from the pan and reduce for a minute. Pour over chicken legs and serve!