Chicken Monterey (Silver Palate) Recipe

Name: Chicken Monterey (Silver Palate)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons best quality olive oil (I usually use half the oil called for with fine results); 1 (2 1/2-3 lb) whole chickens, quartered (I often use 4 half breasts); salt & freshly ground black pepper, to taste; 1 cup yellow onion, finely chopped; 2 carrots, peeled and chopped, about 1 cup; 4 garlic cloves, minced; 1 cup chicken broth; 1/2 cup fresh orange juice; 1/2 cup canned crushed tomatoes; 1 tablespoon dried rosemary; 1 sweet red pepper, cut into julienne; 1/2 large zucchini, sliced diagonally; 1/2 large yellow squash, sliced diagonally; 1/3 cup fresh flat leaf parsley, chopped (garnish); 1 orange, zest of, grated

Servings: persons

5 tablespoons best quality olive oil (I usually use half the oil called for with fine results)
1 (2 1/2-3 lb) whole chickens, quartered (I often use 4 half breasts)
salt & freshly ground black pepper, to taste
1 cup yellow onion, finely chopped
2 carrots, peeled and chopped, about 1 cup
4 garlic cloves, minced
1 cup chicken broth
1/2 cup fresh orange juice
1/2 cup canned crushed tomatoes
1 tablespoon dried rosemary
1 sweet red pepper, cut into julienne
1/2 large zucchini, sliced diagonally
1/2 large yellow squash, sliced diagonally
1/3 cup fresh flat leaf parsley, chopped (garnish)
1 orange, zest of, grated

1
Heat 3 tablespoons of oil in a large skillet. Pat chicken pieces dry, season with salt and pepper, and cook gently for 5 minutes. Turn the chicken, season again, and cook for another 5 minutes. Do not attempt to brown chicken as it will continue to cook in the sauce and you don't want it to overcook (chicken should be dark golden in color) Remove chicken from skillet and reserve.
2
Add the onions, carrots and garlic to the oil remaining in the skillet and cook, covered, over medium low heat until vegetables are tender, about 25 minutes. (I usually only spend 10-15 on this step).
3
Uncover skillet and add the stock, orange juice, tomatoes and rosemary. Season with salt and pepper and simmer the mixture, uncovered for 10-15 minutes.
4
Return chicken pieces to the pan and simmer further, 20-25 minutes, or until the chicken is nearly done and the sauce reduced. Baste the pieces with the sauce and turn them once at the 15 minute mark.
5
Heat remaining 2 T of olive oil in another skillet and saute the peppers for 5 minutes. Add the sliced squash and season with salt and pepper. Raise the heat and toss the vegetables in the oil until they are tender but firm.
6
Transfer vegetables to the skillet with the chicken and simmer together for 5 minutes. Sprinkle with parsley and orange zest and serve.

553

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 5 tablespoons best quality olive oil (I usually use half the oil called for with fine results), 1 (2 1/2-3 lb) whole chickens, quartered (I often use 4 half breasts), salt & freshly ground black pepper, to taste, 1 cup yellow onion, finely chopped, and more.

Yes, Chicken Monterey (Silver Palate) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Monterey (Silver Palate)

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