Chicken with Applejack Sauce

Recipe by sugarpea
READY IN: 45mins


  • 2 12 - 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
  • 14
    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.