Prep 15 mins
Cook 30 mins
Killer traditional French dish featuring fresh vegetables and a sauce made with Calvados, a French applejack brandy. Any applejack will work if need be, but Calvados is widely available and worth searching out. I have altered this recipe to be a bit healthier, with fewer calories and less saturated fat. If you prefer the traditional ingredients, substitute 6 T butter for the olive oil, and cream for the fat free half and half.
- 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 white 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
- 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.
- 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.
- Place all vegetables except zucchini in salted water and bring to a boil; boil 1 minute and drain.
- When chicken is browned on one side, turn and cook another 5 minutes.
- 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.
- 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.