RECIPE: Chicken Monterey
CHICKEN MONTEREY by Barbie Aknin of Community Cuisine
This is a delicious way to use summer squash and tomatoes. And, braising is a quick way to cook a chicken without heating up the kitchen. It captures the flavor of a Rockside Ranch bird as well as the health benefits of chicken on the bone.
- 5 Tbls. olive oil
- 1 chicken, cut into pieces or 6 to 8 thighs, skin on & trimmed of excess fat
- 1 cup chopped onion
- 2 carrots, chopped
- 4 cloves garlic, minced
- 1 cup chicken stock
- 1/2 cup fresh orange juice (zest orange first)
- 1/2 cup peeled, seeded and diced tomatoes or canned tomatoes, crushed
- 1 lg. sprig rosemary, minced (or 1 Tbls. dried)
- 1 red pepper, cored and stemmed, cut julienne
- 1 small zucchini, cut julienne (matchsticks)
- 1 small yellow zucchini, cut julienne (matchsticks)
- 1/3 cup parsley, minced
- 1 orange, zest only
Prep: Remove the chicken from the fridge 20 minutes before cooking to remove the chill.
- Over medium heat in a large skillet, add 2 Tbls. olive oil and sauté the red pepper for 5 minutes.
- Raise the heat and add the zucchini.
- Sauté until tender but firm, about 3 to 5 minutes.
- Set aside in a bowl. Rinse and dry the pan.
- Pat chicken dry with paper towel and season the chicken on both sides with salt and pepper.
- On medium-high, heat 3 Tbls. of the oil to the skillet. Place the chicken skin-side down in the pan and sauté until golden brown. Do not move chicken until it is brown and releases from the pan easily. Turn and lightly brown on second side. Blot extra fat with paper towel. Remove the chicken to a plate and set aside.
- Turn the heat down to low and add the onions, carrots and garlic to the remaining fat. Cover and sweat the vegetables until tender, about 10 minutes.
- Uncover the skillet and add the stock, orange juice, tomatoes, and rosemary. Simmer uncovered, for 15 minutes.
- Return chicken pieces to the pan and simmer for 15 to 20 minutes, basting or until cooked through and tender at 165˚ using an instant read thermometer in the thickest part of the bird.
- Transfer the peppers and zucchini to the skillet and simmer for 5 minutes. Rest for 2-3 minutes before serving.
- To serve, blend the parsley and orange zest together and sprinkle over the chicken.
Once cooled to room temperature, pull meat off the bone and shred slightly. Reheat adding more stock if needed. Sauté additional eggplant, zucchini and/or peppers and toss with pasta or serve over rice.
*This is an old favorite of mine adapted from The Silver Palate Cookbook
About the Chef
Barbie Aknin of Community Cuisine has provided cooking instruction in corporate settings, cooking schools, private events, and in her own home for more than twenty years.
Community Cuisine brings people together in the kitchen to cook, to learn, and to celebrate. We teach the art, technique, and value of cooking by sharing wisdom from culinary traditions past and present. All classes incorporate professional cooking methodology that offers our students the tools they need to tackle any type of cuisine or diet.
To learn more about Community Cuisine, visit www.communitycuisine.com