Chicken Monterey

Name: Chicken Monterey
Ingredients: 5 Tbsp. extra virgin olive oil; 2 1/2 to 3 lb. chicken parts; salt and freshly ground black pepper; 1 c. finely chopped yellow onions; 2 carrots, peeled and chopped; 4 garlic cloves, minced; 1 c. chicken stock or broth; 1/2 c. fresh orange juice; 1/2 c. canned, crushed tomatoes; 1 Tbsp. dried rosemary; 1 medium size red pepper, cut into julienne; 1/2 large zucchini and 1/2 large summer squash, sliced diagonally; 1/3 c. chopped Italian parsley for garnish; grated zest of 1 orange for garnish

14 ingredients

8 steps

Ingredients

5 Tbsp. extra virgin olive oil
2 1/2 to 3 lb. chicken parts
salt and freshly ground black pepper
1 c. finely chopped yellow onions
2 carrots, peeled and chopped
4 garlic cloves, minced
1 c. chicken stock or broth
1/2 c. fresh orange juice
1/2 c. canned, crushed tomatoes
1 Tbsp. dried rosemary
1 medium size red pepper, cut into julienne
1/2 large zucchini and 1/2 large summer squash, sliced diagonally
1/3 c. chopped Italian parsley for garnish
grated zest of 1 orange for garnish

Directions

1

Heat 3 tablespoons of the oil in a large skillet.
2

Pat the chicken dry; season them with salt and pepper and cook gently in the oil for 5 minutes.
3

Do not attempt to brown the chicken or it will be overcooked; it should be pale gold.
4

Remove chicken from skillet and reserve.
5

Add the onions, carrots and garlic to the oil remaining in the skillet and cook, covered, over low heat until the vegetables are tender, about 25 minutes.
6

Uncover the skillet and add the stock, orange juice, tomatoes and rosemary. Season to taste with salt and black pepper and simmer the mixture, uncovered, for 15 minutes.
7

Return the chicken to the pan and simmer further, 20 to 25 minutes, or until the chicken is nearly done.
8

Baste the pieces with the sauce and turn them once at the 15 minute mark.