Combine butter and olive oil in a large pot on high heat. Be careful not to burn the butter.

Salt both sides of the chicken legs and sear in the pot. One at a time.

Reduce heat to a low simmer and add Angry Orchard, chopped onion and rosemary.

Cover and allow to slow cook for at least 2 hours.

Use tongs to remove carefully as the meat may fall off the bones. Place on a plate and allow to cool a while before serving.