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Cider-Braised Chicken with Apples, Bacon, and Sage

Yvonne Ruperti
  • minutes
  • Serves 4

INGREDIENTS

3

slices Bacon

4

Chicken legs (about 2 pounds), whole

3

Granny smith apples, peeled, cored, cut into 1/8-inch thick slices

2

Shallots, minced (about 3 tablespoons)

2 tbsp

Mustard, whole grain

1 tbsp

Flour

1

Kosher salt and freshly ground black pepper

2 tbsp

Olive oil

2 cups

Apple cider, hard

1 tbsp

Heavy cream

3

sprigs Plus 1 tablespoon fresh sage leaves, divided