CHICKEN MONTEREY

CHICKEN MONTEREY image

Categories Chicken

Yield 4 servings

Number Of Ingredients 15

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5 T olive oil, divided
1 chicken, 2 1/2 - 3 lbs., quartered
salt and pepper
1 c yellow onion, fine chop
2 carrots, chopped
4 cloves garlic, minced
1 c chicken stock
1/2 c orange juice
1/2 c crushed tomatoes
1 T rosemary, dried
1 med. red bell, julienne
1/2 large zucchini, diagonal slice
1/2 large yellow summer squash, diagonal slice
1/3 c parsley, chop (garnish)
1 zest of orange

Steps:

1. Heat 3 T oil in large skillet. Pat chicken dry, season with salt and pepper, and cook gently in oil 5 min. Turn, season again, cook 5 min. Do not brown or you will overcook it; it should be pale gold. Remove chicken from skillet and reserve. 2. Add onions, carrots and garlic to skillet and cook, covered, over low til veggies are tender, about 25 min. 3. Uncover and add stock, orange juice, tomatoes and rosemary. Season with salt and pepper and simmer, uncovered, 15 min. 4. Return chicken to pan and simmer 20-25 min., til chicken is nearly done. Baste with sauce and turn them once at the 15-min mark. (You may finish the recipe the next day.) 5. Heat 2 T oil in another skillet and saute peppers for 5 min. Add zucchini and squash and season with salt and pepper. Raise heat and toss veggies in oil til tender but firm, another 5 min or so. 6. With slotted spoon, transfer veggies to skillet with chicken and simmer together 5 min. Sprinkle with parsley and orange zest and serve immediately.