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Categories:
oil chicken salt onion carrots garlic chicken broth orange juice tomatoes rosemary red pepper zucchini yellow squash parsley lemon
Viewed: 50 - Published at: 5 years agoIngredients
- 5 tbsp. oil
- 1 (2-3 lb.) chicken, cut up
- Salt & pepper to taste
- 1 c. finely minced onion
- 2 carrots, peeled & minced
- 2 garlic cloves, peeled & chopped
- 1 c. chicken broth
- 1/2 c. orange juice
- 1/2 c. canned crushed tomatoes
- 1 tbsp. dry rosemary
- 1 red pepper, cut julienne
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1/3 c. minced parsley
- Grated zest of 1 lemon
Method
- Heat 3 Tbsp.
- oil in large skillet.
- Pat chicken pcs dry.
- Season with salt and pepper and cook gently 5 min.
- Don't brown (chicken will over cook).
- Remove from skillet.
- Add in onions, carrots and garlic to skillet and cook, covered, over low heat till tender (25 min).
- Add in stock, juice, tomatoes, rosemary.
- Season to taste with salt and pepper and simmer, uncovered, 15 min.
- Return chicken to pan and simmer 20 to 25 min or possibly till chicken is nearly done.
- Baste chicken with sauce and turn once after 15 min.
- (You may complete recipe to this point 1 to 2 days before serving.)
- Heat 2 Tbsp.
- oil in another skillet and saute/fry pepper 5 min.
- Add in zucchini and squash.
- Raise heat and toss vegetables till tender but hard (5 min).
- Transfer vegetables to chicken and simmer together 5 min.
- Sprinkle with parsley and zest.
- Serve immediately.
- 2 to 4 servings.
