Chicken Monterey

• 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

1. Heat 3 tablespoons of the oil in a large skillet.
2. Pat the chicken dry; season them with salt and pepper and cook gently in the oil for 5 minutes.
3. Do not attempt to brown the chicken or it will be overcooked; it should be pale gold.
4. Remove chicken from skillet and reserve.
5. 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.
6. 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.
7. Return the chicken to the pan and simmer further, 20 to 25 minutes, or until the chicken is nearly done.
8. Baste the pieces with the sauce and turn them once at the 15 minute mark.

extra virgin olive oil, chicken parts, salt, yellow onions, carrots, garlic, chicken, orange juice, tomatoes, rosemary, red pepper, zucchini, italian parsley, orange

Taken from www.cookbooks.com/Recipe-Details.aspx?id=903292 (may not work)