Chicken With Applejack Sauce

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 1/2-3 lbs chicken, cut up for frying
• salt & freshly ground black pepper
• 1 lb potato, peeled
• 2 carrots, about 5 1/2 ounces
• 4 ounces green beans
• 8 small onions, peeled,about 1/2 pound
• 1 zucchini, about 1/4 pound
• 3 tablespoons olive oil, divided
• 1/4 cup calvados or 1/4 cup other applejack or 1/4 cup cognac or 1/4 cup bourbon
• 1 cup fat-free half-and-half

Recipe

• 1 cut peeled potatoes into 1 1/2" cubes; peel carrots and cut in half, cut each half into thirds; trim beans and cut into 1 1/2" lengths; cut peeled onions in half, if larger, cut into quarters; cut zucchini in half lengthwise, then cut each half into quarters.
• 2 sprinkle chicken with salt and pepper; heat 2 t oil in skillet over medium heat; add chicken skin side down and cook 10 minutes until browned on one side.
• 3 place all vegetables except zucchini in salted water and bring to a boil; boil 1 minute and drain.
• 4 when chicken is browned on one side, turn and cook another 5 minutes.
• 5 in another skillet, heat remaining 1 t oil and add drained vegetables and zucchini; add salt and pepper to taste, stir gently and cook about 5 minutes; vegetables should still not be tender.
• 6 add calvados to chicken; cover and simmer 10 minutes; uncover and add half-and-half and vegetables; bring to a boil, adjust seasoning; cover, reduce heat, and simmer 10 minutes more; serve.