Directions:
- In a large, heavy saucepan, cook the bacon over medium-high heat until crisp and the fat is rendered, 4 to 5 minutes. Remove and drain on paper towels. Drain off all but 1 tablespoon of the fat.
- Season the chicken on both sides with Essence. Dredge in the flour to coat lightly, shaking to remove any excess. Add the chicken to the fat in the pan and cook over medium-high heat until golden brown on both sides and nearly cooked through, about 4 minutes per side. Remove and cover to keep warm. Add the onions and cook, stirring, for 3 minutes. Add the Calvados and cook, stirring, to deglaze the pan. Simmer until reduced by half. Add the cider, bring to a boil and cook until reduced by half. Add the apples and cook, stirring, until tender, about 2 minutes. Add the cream and simmer until reduced by half. Reduce the heat to medium-low and add the butter, several pieces at a time, and cook, stirring, until each is incorporated. Stir in the thyme. Return the chicken and any accumulated juices to the pan and cook until the chicken is heated through and cooked all the way, turning, 1 to 2 minutes.
- Remove from the heat and divide the chicken and sauce among 4 plates. Garnish each serving with the bacon and fresh chives and serve.
- Essence (Emeril's Creole Seasoning):
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Yield: about 2/3 cup
- Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 891.98 Kcal (3735 kJ) | ||
| Calories from fat | 447.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 49.76g | 77% | |
|---|---|---|---|
| Cholesterol | 253.18mg | 84% | |
| Sodium | 4550.74mg | 190% | |
| Potassium | 1141.2mg | 24% | |
| Total Carbs | 48.46g | 16% | |
| Sugars | 14.12g | 56% | |
| Dietary Fiber | 5.6g | 22% | |
| Protein | 69.32g | 139% | |
| Vitamin C | 7.7mg | 13% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 4.2mg | 23% | |
| Calcium | 164.4mg | 16% | |
| Amount Per 100 g | |||
| Calories | 185.26 Kcal (776 kJ) | ||
| Calories from fat | 93.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.34g | 77% | |
|---|---|---|---|
| Cholesterol | 52.58mg | 84% | |
| Sodium | 945.17mg | 190% | |
| Potassium | 237.02mg | 24% | |
| Total Carbs | 10.06g | 16% | |
| Sugars | 2.93g | 56% | |
| Dietary Fiber | 1.16g | 22% | |
| Protein | 14.4g | 139% | |
| Vitamin C | 1.6mg | 13% | |
| Vitamin A | 0.1mg | 20% | |
| Iron | 0.9mg | 23% | |
| Calcium | 34.2mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Also Try
-
-
Emeril Lagasse's Marinade
Dry sherry (i use wine) or 1 cup dry red wine (i use wine) and 6 more..3.4 (5 Votes) -
-
-
Emeril Lagasse's Pumpkin Cheesecake
Graham cracker crumbs, Ground pecans, Light brown sugar and 11 more.. -
Emeril Lagasse's Delmonico Potatoes
Butter, Minced onion, Salt, Fresh ground white pepper and 8 more.. -
Emeril Lagasse's Creole Olive Salad
Pitted brine-cured black olives, sliced (such as nicoise) and 7 more.. -
-
Emeril Lagasse's Potato, Onion & Roquefort Soup
Unsalted butter, Yellow onions, thinly sliced and 13 more.. -
Emeril Lagasse's Barbecued Pulled Pork Sandwiches
Boneless pork butt , about 4 lb, Dark brown sugar and 20 more..
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
