Name: Chicken Monterey
Yield: 2 to 4 portions
Ingredients: 1 tablespoon dried rosemary; 1 medium-size red bell pepper, stemmed, seeded, and julienned; ½ cup fresh orange juice; ½ cup canned crushed tomatoes; 1 cup Chicken Stock or canned chicken broth; ½ large zucchini and ½ large yellow summer squash, cleaned and sliced diagonally; 1 chicken (2½ to 3 pounds), quartered; Salt and freshly ground black pepper, to taste; 1 cup finely chopped yellow onions; 5 tablespoons best-quality olive oil; ⅓ cup chopped fresh Italian (flat-leaf) parsley, for garnish; Grated zest of 1 orange, for garnish; 2 carrots, peeled and chopped; 4 garlic cloves, peeled and minced

Preparation info

2 to 4
portions

Difficulty
Medium

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

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. There is a bit of garlic, a touch of rosemary, and a colorful garnish of sautéed vegetables. The whole dish is bright and fresh, reminding us of holidays in the sun.

Parsleyed Rice, buttered pasta, or steamed new potatoes would all be good starchy accomp