Chicken with Applejack Sauce |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. 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.
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