5 tbsp. oil
2 1/2 to 3 lbs. chicken, quartered
Salt and pepper
1 c. finely chopped onion
2 carrots, peeled and chopped
4 garlic cloves, peeled and minced
1 c. chicken stock
1/2 c. fresh orange juice
1/2 c. crushed tomatoes
1 tbsp. dried rosemary
1 med. sized red pepper, cut into julienne strips
1/2 lg. zucchini, diced diagonally
1/2 lg. yellow squash, diced diagonally
1/3 c. parsley, chopped
Grated zest of 1 orange

Heat oil in a large skillet. Pat chicken dry and season with salt and pepper. Cook gently for 5 minutes. Turn and season again. Cook for 5 more minutes. Chicken should be a pale gold in color. DO NOT OVER COOK! Remove chicken from skillet.

Add carrots, onions, and garlic. Cook covered until tender, about 20 minutes. Add stock, orange juice, tomatoes and rosemary. Season to taste. Simmer for 15 minutes. Return chicken to pan for another 20 minutes. Baste chicken and turn once more.

Heat 2 tablespoons of oil in another skillet. Saute red pepper for 5 minutes. Add zucchini and yellow squash. Season with salt and pepper. Raise heat and toss vegetables in oil so they are tender but firm, about 5 minutes.

Transfer vegetables to the skillet and simmer 3 minutes. Remove to a platter and sprinkle with parsley and orange zest. Serves 2 to 4. This recipe is very low in calories!