Chicken Monterey

Preparation info
  • 2 to 4

    • Difficulty


Appears in

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