Chicken with Applejack Sauce

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.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 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

Directions

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.