Creamy Cider-Dijon Chicken Legs With Bacon And Apples

• 4 whole chicken legs (free range if possible)
• Salt and pepper, to taste
• 2 tablespoons good olive oil, for sauteing
• 5 small Granny Smith apples, peeled, cored, and cut into medium wedges
• 5 shallots, peeled and sliced into thin rings
• 3 pieces bacon, chopped into small pieces
• 1 1/2 cups dry hard cider
• 2 tablespoons Dijon mustard
• 1/2 cup heavy cream
• 1 handful fresh sage leaves

1. Pat the chicken dry with a paper towel. Generously season both sides with salt and pepper.
2. In a heavy bottomed skillet over medium heat, 2 tablespoons olive oil. Starting with skin side down, brown the chicken until the skin is deeply golden on all sides. Remove to a platter and set aside.
3. Add the apples to the hot chicken fat and saute until just-caramelized, turning once with tongs. Transfer softened, just-caramelized apples to a separate dish.
4. Add shallots and bacon to pan. Stirring occasionally, saute the mixture until shallots are translucent, about 5 minutes.
5. Pour in the cider. Use tongs to scrape up any bits stuck to the pan. Whisk in mustard and season with salt and pepper. Snuggle the chicken legs and any accumulated juices into the savory mixture.
6. Bring to a simmer, place lid on slightly askew, and lower heat. Cook chicken legs at a low simmer until fork tender, about 25 minutes.
7. Remove chicken from pan and set aside. Add cream to the pan, whisking to combine, and return to a simmer.
8. Simmer for 3 to 5 minutes to allow sauce to thicken. Add apples and sage, stir gently to combine, place chicken legs on top, and serve.

chicken, salt, olive oil, apples, shallots, bacon, hard cider, mustard, heavy cream, handful

Taken from food52.com/recipes/34825-creamy-cider-dijon-chicken-legs-with-bacon-and-apples (may not work)