- 3 pounds bone-in chicken pieces (cut breasts in half)
- 1/4 cup olive oil
- 4 tart and firm apples, peeled, cored and rough chopped
- 5 slices bacon, diced
- 1/3 cup chopped shallots
- 3 cups hard apple cider
- 2-3 tablespoons whole-grain mustard
- 3 tablespoons chopped fresh sage leaves
- 1/4 cup heavy cream
- Salt and freshly ground black pepper
Season chicken well with salt and pepper. Heat oil to medium-high in a large deep skillet or Dutch oven. Brown chicken well on both sides. Remove and set aside. Add apples to pan; sauté until beginning to soften and brown. Remove to a bowl and set aside.
Lower heat and add chopped bacon and shallots; season with salt and pepper. Sauté until just beginning to brown. Add cider, stirring to scrape up bits on the bottom of the pan. Add mustard, half of the sage, a large pinch of salt and small pinch of pepper. Bring to a simmer and add chicken (skin side up). Reduce heat, cover and cook about 45 minutes, until chicken is cooked through. Remove chicken to a platter. Add cream to pan and simmer 3-5 minutes, until the sauce thickens slightly. Add apples and simmer two more minutes. Taste and adjust seasoning with more sage, salt and pepper as desired. Pour sauce over chicken and serve over mashed potatoes, egg noodles or rice.