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Chicken With Cream, Apples and Calvados

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“A recipe from Ricardo.”
1hr 15mins

Ingredients Nutrition

  • 4 slices bacon, minced
  • 1 tablespoon olive oil
  • 4 skinless chicken legs
  • 2 cortland apples, peeled, seeded and sliced
  • 4 shallots, minced
  • 12 cup calvados
  • 12 cup 15% cream
  • 1 tablespoon fresh sage, minced
  • salt and pepper


  1. In a large skillet, brown the bacon in oil. Drain on absorbing paper. Set aside.
  2. In the same skillet, brown the chicken on each side. Add oil if needed. Add salt and pepper. Set aside on a plate.
  3. In the same skillet, brown the apples and shallots at high heat. Add salt and pepper. Deglaze with calvados. Let reduce 1 minute. Add chicken, cream and sage. Bring to boil. Cover and let simmer slowly about 1 hour at low heat, stirring frequently. Adjust seasoning. Serve on pasta and sprinkle with bacon.

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