Aired November 7, 2013
Reduce cider to 1/4 cup in a small pot; let cool.
In large, plastic food storage bag, combine reduced cider, Worcestershire sauce, cider vinegar, soy sauce, black pepper, garlic and bay leaves. Add chicken legs to bag and marinate several hours or overnight.
Heat oil in a large skillet over medium-high heat. Shake off excess marinade and brown the legs evenly a few at a time. Once the legs are all brown and the skin is crispy, add them all back to pan and pour marinade over top. Add 1/2 cup chicken stock and simmer about 20 minutes to cook chicken through and sauce thickens and coat the legs. The sauce should be thick and glossy.
Serve with Peanut Noodles alongside.
Bring a large pot of water to a boil. Salt water and cook noodles to al dente.
Drain noodles and add them back to the warm pot. Add sauce and toss with tongs to coat.
Transfer noodles to serving dish and top with scallions and nuts.