Chicken with applejack sauce

From 60 minute gourmet

Yield: 4 servings
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  • 8 piece(s) chicken thighs Boneless
  • 2 whole(s) Potatoes Peeled
  • 2 whole(s) Who carrots Peeled,chunks
  • 1/4 pound(s) green beans
  • 1 whole(s) Zucchini Peel, chunks
  • 6 tablespoon(s) butter
  • 1/4 cup(s) Calvados or applejack
  • 1 cup(s) heavy cream


  1. Salt & pepper the chicken. Scrape,peel the veg. Cover potatoes with cold water.
  2. Heat 4 tbsp of butter in skillet, add chic, skin side down, sauté 10 minutes. While chix cooks, place potato,carrots,beans in saucepan. Cover with cold water, add some salt. Bring up tp a boil, boil 1 minute, then drain.
  3. When chix is browned, flip, sauté 5 more minutes.
  4. Heat 2 tbsp butter in skillet and add drained veg and zucchini, salt and pepper. Sauté gently for 5 minutes.
  5. Add applejack to chix and cover. Cook 10 minutes. Uncover, add cream and veg, heat to boil, cover?, cook for 10 more minutes.
  6. Very good with spinach fettucine.
April 2012

This recipe is a personal recipe added by AnneWhyte and has not been tested or endorsed by MyRecipes.

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