Chicken With Applejack Sauce - cooking recipe

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 1/4 cup cognac or 1/4 cup Bourbon
1 cup fat-free half-and-half

Preparation

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.