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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	2 1/2 - 3		cut	-	-	-	-
salt black pepper			ground	-	-	-	-
potato	1		peeled	-	-	-	-
carrot	2	ounces		23.2466	5.4318	0.5273	0.1361
green bean	4	ounces		35.1534	7.9038	2.0752	0.2495
white onion	8	pound	peeled	5624.5521	817.9187	395.8959	86.0012
zucchini	1			2.31	0.3421	0.2981	0.044000000000000004
olive oil	3	tablespoons	divided	358.02	0.0	0.0	40.5
cognac	1/4	cup		-	-	-	-
half	1	cup	fat free	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.