Stovetop Chicken With Winter & Summer Squash
4 chicken pieces, skin removed (breasts, thigh/legs)
1/4 c. chopped onion
2 cloves garlic, crushed
2 med. potatoes, cut into 1” cubes
2 c. peeled 1” cubes winter squash
2/3 c. dry white wine or chicken broth
1 tsp. dried rosemary, crushed
Salt and pepper
2 med. zucchini or yellow summer squash, sliced into thick 1/2 moons
Rinse and pat the chicken dry. Lightly oil a large skillet and heat. Add the chicken and cook 10-12 minutes until golden brown, turning often to brown evenly on all sides, then adding the onion and garlic during the last 4-5 minutes of cooking. Add the potatoes and squash.
Blend wine, rosemary, salt and pepper; pour over chicken and vegetables. Bring to boil, reduce to simmer, cover and cook for 20-30 minutes until chicken is nearly done. Add zucchini and cook a few minutes more until chicken is completely cooked (185 degrees, internal temperature). Arrange chicken and vegetables on serving dish and drizzle with pan juices.
Recipe created or adapted by Liz Talley, Urban Graze
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