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.
Preheat the oven to 450°F. 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 sauté 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.

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

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