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Print this Recipe    Chicken Squash

CHICKEN AND SQUASH CASSEROLE WITH ROSEMARY

4 pounds chicken parts
salt
cayenne pepper
sugar
5 Tbs. olive oil
16 cloves garlic, peeled
1/2 lbs. yellow squash, cut into 1/2 inch slices
1/2 lbs. zucchini, cut into 1/2 inch slices
1 bay leaf
1 sprig fresh rosemary
zest of 1/2 lime cut in julienne and juice of 1 lime
2 cups plum tomatoes, sliced
1/4 cup chicken stock or 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. Makes 4 servings.

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