Chicken Casserole Recipes: Chicken Squash by Recipe Cottage

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	Chicken Squash

		CHICKEN AND SQUASH CASSEROLE WITH ROSEMARY 4 pounds chicken parts salt cayenne pepper sugar 5 Tbs. olive oil 16 cloves garlic, peeled 1/2 lbs. yellow squash, cut into 1/2 inch slices 1/2 lbs. zucchini, cut into 1/2 inch slices 1 bay leaf 1 sprig fresh rosemary zest of 1/2 lime cut in julienne and juice of 1 lime 2 cups plum tomatoes, sliced 1/4 cup chicken stock or water Preheat the oven to 450 degrees. 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 chicken, and saute until golden, about 4 to 6 minutes. Turn chicken 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. Place the chicken on a platter. Arrange the vegetables over. Spoon the sauce evenly over the warm dish. Makes 4 servings.