Chicken with Cream, Apple and Calvados Sauce | RICARDO

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