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

In a large skillet, brown the bacon in the oil. Drain on paper towels. Set aside.

In the same skillet, brown the chicken on both sides. Add oil, if needed. Season with salt and pepper. Set aside on a plate.

In the same skillet, brown the apples and shallots over high heat. Season with salt and pepper. Deglaze with the calvados. Reduce for 1 minute. Add the chicken, cream, and sage. Bring to a boil. Cover and simmer gently for about 1 hour over low heat, stirring frequently. Adjust the seasoning.

Serve over tagliatelle and sprinkle with the bacon.

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