Description
This light and quick chicken fricassee creates a savory and wholesome dish. The ingredients can be prepared up to 2 hours in advance, then cooked with the chicken 20 to 25 minutes before serving.
Ingredients
- Baby Chickens
- Salt
- Cayenne Pepper
- Sugar
- Olive Oil
- Garlic Cloves
- Yellow Squash
- Zucchini
- Bay Leaf
- Fresh Rosemary
- Lime, Zest Of
- Lime, Juice Of
- Plum Tomatoes
- Chicken Stock
Instructions
- 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 chickens, skin side down, and saute until golden, about 4 to 6 minutes
- Turn them 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 chickens on a platter
- Arrange the vegetables over them
- Spoon the sauce evenly over the warm dish