Chicken and Yellow & Zucchini Squash Casserole With Rosemary

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“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.”
READY IN:
1hr 12mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 450 degrees.
  2. Season the chicken with salt, cayenne pepper, and a pinch of sugar.
  3. Heat 2 tablespoons of the olive oil in a large roasting pan over high heat.
  4. Add the chickens, skin side down, and saute until golden, about 4 to 6 minutes.
  5. Turn them over and add the garlic, squash and zucchini slices, bay leaf, rosemary, lime zest, and salt.
  6. Drizzle 1 tablespoon of the olive oil over the casserole and carefully toss.
  7. Place the pan in the oven and roast for 15 to 20 minutes, tossing 2 or 3 times.
  8. Place the tomato slices in a bowl.
  9. Season with salt, a pinch of cayenne pepper and sugar.
  10. Toss them in 1 tablespoon of the olive oil and the lime juice and spread them over the chicken-squash casserole.
  11. Cook for 5 to 7 minutes more.
  12. Discard the bay leaf and rosemary sprigs, transfer the chicken and garnish to a large serving platter, and keep warm.
  13. Add the stock or water to the pan drippings and simmer for 3 to 4 minutes over medium heat.
  14. Add the remaining tablespoon of olive oil, mix well, and strain the sauce.
  15. Place the chickens on a platter.
  16. Arrange the vegetables over them.
  17. Spoon the sauce evenly over the warm dish.

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