Cider-Braised Chicken Legs With Onion-Raisin Sauce

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1/2 cup pure olive oil

20 whole chicken legs

Salt and freshly ground black pepper

4 large Spanish onions, halved crosswise and thinly sliced

20 sage leaves

6 bay leaves

2 cups mixed dark and golden raisins

1 teaspoon crushed red pepper

2 quarts plus 2 cups apple cider

1 cup cider vinegar

3 quarts chicken stock or low-sodium broth

1/2 cup chopped flat-leaf parsley

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