fresh - Chicken w/Applejack Sauce
Source of Recipe
from sugarpea at link
Recipe Introduction
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.
Recipe Link: http://www.recipezaar.com/74237 fresh - Chicken w/Applejack Sauce
2 1/2 - 3 pounds chicken, cut up for frying
salt and freshly ground black pepper
1 lb potatoes, 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 other Applejack or cognac or bourbon
1 cup fat-free half-and-half
Cut peeled potatoes into 1 1/2 inch 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.
Makes 4 servings.
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