Steps: |
| -Preheat the oven to 350 degrees. |
| -Heat a large Dutch oven or braising pan to medium. Add the bacon and render slowly until crispy. |
| -Remove the bacon and set aside. Season the chicken on all sides and brown in the bacon drippings. |
| -Set the chicken aside and saute the onions in the same pot. You want to save all of the brown bits (fonds) in the bottom of the pan. |
| -Once the onions start to caramelize, add the Calvados and reduce it by half. Add the cider and reduce it by half. |
| -Add the chicken stock and return the chicken to the pot. Cover the pot and bake at 350 degrees for 30 minutes. |
| -Meanwhile, heat a large saute to medium-high. Saute the mushrooms with a little butter and oil until browned. Add the apples and the thyme. |
| -Saute until the apples soften and then add the cream. Reduce the cream by half, then remove from heat. |
| -When the chicken comes out of the oven, remove the chicken and pour the pan drippings into a glass measuring cup or bowl. |
| -Skim the fat off of the top of the pan jus. Return the cream mixture to medium heat and slowly whisk in the pan jus. Reduce to sauce consistency. |
| -Add the bacon to the sauce and spoon over the chicken. |
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