5 tbsp. oil
1 (2-3 lb.) chicken, cut up
Salt & pepper to taste
1 c. finely chopped onion
2 carrots, peeled & chopped
2 garlic cloves, peeled & minced
1 c. chicken broth
1/2 c. orange juice
1/2 c. canned crushed tomatoes
1 tbsp. dried rosemary
1 red pepper, cut julienne
1 zucchini, sliced
1 yellow squash, sliced
1/3 c. chopped parsley
Grated zest of 1 lemon

Heat 3 tablespoons oil in large skillet. Pat chicken pieces dry. Season with salt and pepper and cook gently 5 minutes. Do not brown (chicken will over cook). Remove from skillet. Add onions, carrots and garlic to skillet and cook, covered, over low heat until tender (25 minutes). Add stock, juice, tomatoes, rosemary. Season to taste with salt and pepper and simmer, uncovered, 15 minutes. Return chicken to pan and simmer 20 to 25 minutes or until chicken is nearly done. Baste chicken with sauce and turn once after 15 minutes. (You may complete recipe to this point 1 to 2 days before serving.)

Heat 2 tablespoons oil in another skillet and saute pepper 5 minutes. Add zucchini and squash. Raise heat and toss vegetables until tender but firm (5 minutes). Transfer vegetables to chicken and simmer together 5 minutes. Sprinkle with parsley and zest. Serve immediately. 2 to 4 servings.