Chicken Julienne Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 lb. chicken, quartered
1/4 c. oil
Salt and pepper, to taste
1 c. onions, finely chopped
5 garlic cloves, minced
3 carrots, peeled and cut into julienne strips
1 can chicken broth (13 oz.)
3/4 c. orange juice
1 T. dried Rosemary
2 T. olive oil
1 red pepper, cut into julienne strips
1 large zucchini, cut into julienne strips
Chopped parsley
Grated orange rind
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Directions: |
Directions:Heat oil in large skillet; pat chicken pieces dry and season with salt and pepper. Cook chicken over medium heat for 10 minutes until light golden brown in color; remove chicken from skillet. Add onions, garlic and carrots to oil in the skillet; cover and cook over low heat for 20-30 minutes until carrots are tender. Uncover skillet and add chicken stock, orange juice, rosemary, salt and pepper to taste and simmer uncovered for 15 minutes. Return chicken to pan and simmer 25-30 minutes longer until chicken is almost done.
In another skillet, heat olive oil and saute the red pepper for 5 minutes; add zucchini and toss the vegetables in the oil for 5-8 minutes, until tender but still firm. Transfer vegetables to the large skillet with the chicken and simmer for 5 minutes.
With a slotted spoon, transfer the chicken and vegetables to a serving platter and keep warm. Cook the broth mixture over a high heat, stirring constantly, until a nice thick stock is obtained....about 3-5 minutes. Pour over chicken and sprinkle with parsley and grated orange rind. |
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Number Of
Servings: |
Number Of
Servings:4 - 6 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: You may want to substitute your favorite chicken pieces rather than using a whole chicken......personally, I love to prepare this with chicken thighs!
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