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extra-virgin olive oil chicken parts salt yellow onions carrots garlic chicken orange juice tomatoes rosemary red pepper zucchini Italian parsley orange
Viewed: 106 - Published at: 3 years agoIngredients
- 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
Method
- Heat 3 tablespoons of the oil in a large skillet.
- Pat the chicken dry; season them with salt and pepper and cook gently in the oil for 5 minutes.
- Do not attempt to brown the chicken or it will be overcooked; it should be pale gold.
- Remove chicken from skillet and reserve.
- 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.
- 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.
- Return the chicken to the pan and simmer further, 20 to 25 minutes, or until the chicken is nearly done.
- Baste the pieces with the sauce and turn them once at the 15 minute mark.
