Hard-Cider Braised Chicken

The best way to safeguard against drying out a chicken is to braise it, that is, cook it with moist heat. In this hearty recipe from The Boston Globe, dry hard apple cider is the braising agent that provides both moisture and a complex sweetness. For more succulent chicken, the recipe calls for using the drumsticks attached to the thighs. The dish gets its depth of flavor by browning the chicken in a little butter and bacon fat before transferring it to the roasting pan with vegetables, garlic and thyme.

A medium-bodied Chardonnay from California or other New World wine region would be a good match to complement the apple notes from the hard cider and rich flavor and texture of the chicken falling off the bone. The beauty of this preparation, however, is that it lends itself just as easily to a heartier red such as a Zinfandel from California or a peppery Côtes du Rhône from France. To get cooking with this recipe, please visit www.boston.com .

--Felicia M. Sherbert