Chicken and Squash Casserole With Rosemary
 
Recipe By : 
Serving Size : 4 Preparation Time :0:00 
Categories : Casserole Chicken 
Squash Tomato 
Yellow squash Zucchini 
 
 
  amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 
4 lb.  Chicken -- cut into pieces
  salt -- to taste
  cayenne pepper -- to taste
pinch  sugar
5 Tbsp  olive oil
16 clove  garlic -- peeled
1/2 lb.  yellow squash -- sliced 1/2" thick
1/2 lb.  zucchini -- sliced 1/2" thick
1   bay leaf
1 sprig  fresh rosemary
1/2   lime -- zested and juiced
2 cup  plum tomatoes -- sliced
1/4 cup  Water
 
Preheat the oven to 450 degrees. Season the chicken with salt, cayenne pepper, 
and a pinch of sugar. Heat 2 tablespoons of the olive oil in a large roasting 
pan over high heat. Add the chicken, and saute until golden, about 4 to 6 
minutes. Turn chicken over and add the garlic, squash and zucchini slices, bay 
leaf, rosemary, lime zest, and salt. Drizzle 1 tablespoon of the olive oil over 
the casserole and carefully toss. Place the pan in the oven and roast for 15 to 
20 minutes, tossing 2 or 3 times. Place the tomato slices in a bowl. Season with 
salt, a pinch of cayenne pepper and sugar. Toss them in 1 tablespoon of the 
olive oil and the lime juice and spread them over the chicken-squash casserole. 
Cook for 5 to 7 minutes more. Discard the bay leaf and rosemary sprigs, transfer 
the chicken and garnish to a large serving platter, and keep warm. Add the 
stock or water to the pan drippings and simmer for 3 to 4 minutes over medium 
heat. Add the remaining tablespoon of olive oil, mix well, and strain the 
sauce. Place the chicken on a platter. Arrange the vegetables over. Spoon the 
sauce evenly over the warm dish. 
 
Description: "Adds lime for a piquant flavor" 
- - - - - - - - - - - - - - - - - - - 
 
Per Serving (excluding unknown items): 914 Calories; 69g Fat (68.0% calories 
from fat); 59g Protein; 13g Carbohydrate; 3g Dietary Fiber; 298mg Cholesterol; 
242mg Sodium. Exchanges: 0 Grain(Starch); 8 Lean Meat; 2 1/2 Vegetable; 0 
Fruit; 8 1/2 Fat. 
 
 
 
 
(ID: 80779) Mirror: rec.food.recipes: Sun, Aug 18, 2002


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