BABY CHICKEN AND SQUASH CASSEROLE WITH ROSEMARY
This light and quick chicken fricassée creates a savory and wholesome dish. The ingredients can be prepared up to 2 hours in advance, then cooked with the chicken 20-25 minutes before serving.
- 4 baby chickens, 1 pound each, halved
- 5 Tablespoons olive oil
- 16 cloves garlic, peeled
- 1/2 pound yellow squash, cut into 1/2-inch slices
- 1/2 pound zucchini, cut into 1/2-inch slices
- 1 bay leaf
- 1 sprig fresh rosemary
- Zest of 1/2 lime, cut into match sticks, and juice of 1 lime
- 2 cups plum tomatoes, cut into 1/2-inch slices
- 1/4 cup chicken stock or water
- Pinch of sugar
- Salt and cayenne pepper to taste
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.
To serve, place the chickens on a platter. Arrange the vegetables over them. Spoon the sauce evenly over the warm dish.
Storing the chicken: The best way to store a fresh chicken is to wash it in cold water, pat it dry, and lightly sprinkle it with salt (inside and outside). Then wrap the chicken in a cotton kitchen towel or waxed paper, place it on a plate and keep it in the coldest spot of your refrigerator.
Recipe from Cooking with Daniel Boulud.
Reproduced by permission from Random House,Inc.
Copyright © 1993 by Daniel Boulud
Daniel's: [Bio][Cookbook][Recipes][Restaurant]
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