Name: Chicken with Cream, Apple and Calvados Sauce
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 serving(s)
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

Note from Ricardo

Calijo is an apple brandy produced in the Montérégie region, by the renowned Michel Jodoin cider producer. Sold at the SAQ, this great product has won numerous international awards. As for Calvados, it is an AOC apple brandy, produced in Normandy and in other departments of northern France.

Chicken with Cream, Apple and Calvados Sauce

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Note from Ricardo

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