Path: swen.emba.uvm.edu!cam-news-feed2.bbnplanet.com!news.bbnplanet.com!news.enteract.com!newsfeed.enteract.com!netnews.com!howland.erols.net!infeed2.internetmci.com!newsfeed.internetmci.com!sierra.net!bug.rahul.net!rahul.net!a2i!news.rt66.com!news.rt66.com!not-for-mail From: Janie McKinney Newsgroups: rec.food.recipes Subject: Chicken Monterey Followup-To: rec.food.cooking Date: 31 Jul 1997 05:55:18 -0600 Organization: Earthlink Lines: 58 Sender: phill@news.rt66.com Approved: phill@rt66.com Distribution: world Message-ID: <2.2.32.19970727021443.00679460@earthlink.net> Reply-To: Janie McKinney NNTP-Posting-Host: mack.rt66.com CHICKEN MONTEREY >From the Silver Palate. Officially this is a fricassee--that is, the chicken is first partially cooked in butter or oil and is then finished in a liquid, in this case a mixture of orange juice, tomatoes and chicken stock. . . . Parsleyed rice, buttered pasta or steamed new potatoes would all be good starchy accompaniments, but you could offer lots of crusty bread for mopping up the tasty sauce. 5 tablespoons best-quality olive oil 1 chicken, 2 1/2 to 3 pounds, quartered salt and freshly ground pepper, to taste 1 cup finely chopped yellow onions 2 carrots, peeled and chopped 4 garlic cloves, peeled and minced 1 cup chicken stock or canned chicken broth 1/2 cup fresh orange juice 1/2 cup canned crushed tomatoes 1 tablespoon dried rosemary 1 medium-sized sweet red pepper, stemmed and cored, cut into julienne 1/2 large zucchini and 1/2 large yellow summer squash, cleaned and sliced diagonally 1/3 cup chopped Italian parsley (garnish) grated zest of 1 orange (garnish) Heat 3 tablespoons of the oil in a large skillet. Pat the chicken pieces dry, season them with salt and pepper, and cook gently in the oil for 5 minutes. Turn the chicken over, season again, then cook for another 5 minutes. Do not attempt to brown the chicken or you will overcook it; 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 vegetables are tender, about 25 minutes. Uncover skillet and add the chicken stock or broth, orange juice, tomatoes and rosemary. Season to taste with salt and pepper and simmer the mixture, uncovered, for 15 minutes. Return chicken pieces to the pan and simmer further, 20 to 25 minutes until chicken is nearly done. Baste the pieces with the sauce and turn them once at the 15-minute mark. (If you wish, you may complete the recipe to this point the day before serving. Refrigerate chicken in the sauce and reheat gently before proceeding.) Heat remaining 2 tablespoons of olive oil in another skillet and saute the pepper julienne for 5 minutes. Add sliced zucchini and yellow squash and season with the salt and pepper. Raise the heat ant toss the vegetables in the oil until they are tender but still firm, another 5 minutes or so. With a slotted spoon, transfer vegetables to the skillet with the chicken and simmer together for 5 minutes. Sprinkle with the chopped parsley and orange zest and serve immediately. 2 to 4 portions ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.