Chicken with Cream, Apple and Calvados Sauce
Chicken with Cream, Apple and Calvados Sauce
Ingredients
- 4 slices bacon, finely chopped
- 1 tablespoon (15 ml) olive oil
- 4 skinless chicken legs
- 2 Cortland apples, peeled, cored and sliced
- 4 shallots, thinly sliced
- 1/2 cup (125 ml) Calvados or Calijo liqueur (see note)
- 1/2 cup (125 ml) 15% cooking cream
- 1 tablespoon (15 ml) fresh sage, finely chopped
- Salt and pepper
Instructions
- In a large skillet, brown the bacon in the oil. Drain on paper towels. Set aside.
- In the same skillet, brown the chicken on both sides. Add oil, if needed. Season with salt and pepper. Set aside on a plate.
- In the same skillet, brown the apples and shallots over high heat. Season with salt and pepper. Deglaze with the calvados. Reduce for 1 minute. Add the chicken, cream, and sage. Bring to a boil. Cover and simmer gently for about 1 hour over low heat, stirring frequently. Adjust the seasoning.
- Serve over tagliatelle and sprinkle with the bacon.
Chicken with Cream, Apple and Calvados Sauce