Ingredients
- 4 Free Range Cowichan Valley Chicken Breasts
- 3 tablespoon extra-virgin olive oil
- ¼ cup finely chopped shallots
- ¼ cup chopped double smoked bacon
- 1 cup of your favourite cider (we use traditional cider from Merridale Cidery)
- ¼ cup light chicken stock
- ¼ cup of heavy cream
- 1 tablespoon finely chopped fresh sage
- 1 tablespoon finely chopped chives
Directions
* Oven to 350 F degrees
* Season the chicken with salt and pepper.
* Heat oil in a heavy skillet over moderately high heat
* Brown breasts, skin side down. Transfer to oven dish skin side up and finish cooking in a 350 degree oven.
* Reduce heat to medium and add shallots and bacon, stirring occasionally, until golden brown.
* Add Cider and reduce by half.
* Add the stock and cream let simmer for about 3 minutes.
* Add herbs and serve
* Serve chicken breast over wilted spinach and roasted fingerling potatoes and spoon sauce over the chicken.
Alternate: you can use pork or roast the whole chicken and carve at the table.
photo from Cowichan Bay farm
