Chicken and Yellow & Zucchini Squash Casserole With Rosemary

This light and quick chicken fricassee creates a savory and wholesome dish. The ingredients can be prepared up to 2 hours in advance, then cooked with the chicken 20 to 25 minutes before serving.

• Ready In: 1 hr 12 mins
• Serves: 4

Ingredients

• 4  baby chickens, 1 pound each halved
•  salt
•  cayenne pepper
•  sugar
• 5  tablespoons olive oil
• 16  garlic cloves, peeled
• 1⁄2 lb  yellow squash, cut into 1/2 inch slices
• 1⁄2 lb zucchini, cut into 1/2 inch slices
• 1  bay leaf
• 1  sprig fresh rosemary
• 1⁄2 lime, zest of, cut in julienne (match stick size)
• 1  lime, juice of
• 2  cups plum tomatoes, cut into 1/2 inch slices
• 1⁄4 cup  chicken stock or 1⁄4 cup water

Directions

1. Preheat the oven to 450 degrees.
2. Season the chicken with salt, cayenne pepper, and a pinch of sugar.
3. Heat 2 tablespoons of the olive oil in a large roasting pan over high heat.
4. Add the chickens, skin side down, and saute until golden, about 4 to 6 minutes.
5. Turn them over and add the garlic, squash and zucchini slices, bay leaf, rosemary, lime zest, and salt.
6. Drizzle 1 tablespoon of the olive oil over the casserole and carefully toss.
7. Place the pan in the oven and roast for 15 to 20 minutes, tossing 2 or 3 times.
8. Place the tomato slices in a bowl.
9. Season with salt, a pinch of cayenne pepper and sugar.
10. Toss them in 1 tablespoon of the olive oil and the lime juice and spread them over the chicken-squash casserole.
11. Cook for 5 to 7 minutes more.
12. Discard the bay leaf and rosemary sprigs, transfer the chicken and garnish to a large serving platter, and keep warm.
13. Add the stock or water to the pan drippings and simmer for 3 to 4 minutes over medium heat.
14. Add the remaining tablespoon of olive oil, mix well, and strain the sauce.
15. Place the chickens on a platter.
16. Arrange the vegetables over them.
17. Spoon the sauce evenly over the warm dish.