Ingredients: |
Ingredients: 5 tbsp best quality olive oil
1 3lb chicken, quartered
salt and freshly ground black pepper, to taste
1 cup finely chopped yellow onions
2 carrots peeled and chopped
4 garlic cloves peeled and minced
1 cup chicken stock
1/2 cup fresh orange juice
1/2 cup canned crushed tomatoes
1 tbsp dried rosemary
1 medium size sweet red pepper, stemmed and cored, cut into julienne
1/2 large zucchini and 1/2 large yellow summer squash, cleaned and sliced diagonally
1/3 cup chopped Italian parsley
grated zest of 1 orange
|
Directions: |
Directions:Heat 3 tbsp of the oil in a large skillet. pat the chicken pieces dry, season them with salt and pepper and cook gently in oil for 5 mins. turn the chicken and season again then cook for another 5 mins. do not attempt to brown chicken or you will overcook it. chicken should be pale gold. remove chicken from skillet and reserve. add onions, carrots and garlic to the oil remaining in the skillet and cook, covered, over low heat until vegetables are tender, about 25 mins. uncover skillet and add stock, orange juice, tomatoes and rosemary. season to taste with salt and pepper and simmer the mixture, uncovered, for 15 mins. return chicken pieces to the pan and simmer for an additional 20-25 mins, until chicken is nearly done. baste the pieces with the sauce and turn them once at the 15 minute mark. heat remaining 2 tbsp of olive oil in another skillet and saute the pepper julienne for 5 mins. add sliced zucchini and yellow squash and season with salt and pepper. raise the heat and toss the vegetables in the oil until they are tender but still firm, another 5 mins or so. with a slotted spoon, transfer vegetables to the skillet with the chicken and simmer together for another 5 mins. sprinkle with the chopped parsley and orange zest and serve immedietly. |
This recipe for Chicken Monterey is from