1 (2 1/2-3 lb.) chicken, cut up for frying
Salt and freshly ground pepper to taste
1 lg. or 2 med. size potatoes, peeled
2 carrots
1/4 lb. green beans
4 sm. to med. size onions
1 zucchini
6 tbsp. butter
1/4 c. Calvados, cognac or bourbon
1 c. heavy cream (or substitute with evaporated milk)

1. Sprinkle chicken pieces with salt and pepper.

2. If 1 large potato is used, cut into eight pieces after peeling. If 2 potatoes are used, cut into quarters after peeling. Cover with cold water to prevent discoloration.

3. Scrape carrots. Cut each carrot in half. Cut each half into thirds.

4. Trim off ends of the beans. Cut beans into 1 1/2 inch lengths.

5. Cut onions in quarters.

6. Trim end off zucchini. Cut in half lengthwise, then cut each half into quarters.

7. Heat 4 tablespoons butter in skillet and add chicken, skin side down. Cook 10 minutes.

8. As chicken cooks, place all vegetables except zucchini in saucepan, and add water to cover. Add salt to taste and bring to boil. At boil cook 1 minute and drain.

9. When chicken is browned on 1 side, turn it, cook 5 minutes.

10. Heat remaining 2 tablespoons butter in large skillet and add drained vegetables and zucchini. Sprinkle with salt and pepper. Stir occasionally Cook about 5 minutes.

11. Add Calvados to thicken, cover. Cook 10 minutes and uncover. Add cream and vegetables and bring to boil. Add salt and pepper and cover. Cook 10 minutes and serve.