Possible Cooking Methods: Stovetop and Oven Pressure Cooker Slow Cooker 
I love a little orange flavor in foods. An orange has sweet as well as acidic qualities that make it such a great ingredient in savory dishes. This recipe is a beautiful summertime dish and would go nicely with a simple potato salad. The sauce that accompanies the chicken in this dish is brothy rather than thick and that gives it a lightness that makes it a delight even on the hottest summer nights. It would also be nice in the winter with some cooked rice, but for that you’ll have to dirty another pot.
1 tablespoon olive oil
1 (3½- to 4-pound) chicken, cut into 8 pieces
salt and freshly ground black pepper
1 onion, sliced
3 carrots, sliced ¼-inch thick
3 bell peppers (red, yellow or both), sliced
3 zucchini, sliced into half moons
1 sprig fresh rosemary, plus 1 teaspoon finely chopped fresh rosemary
2 sprigs fresh thyme
1 orange, zest and juice
½ cup chicken stock*
1 tablespoon butter
2 oranges, peeled and sliced
*Quantity changes for alternate methods
Stovetop and Oven Directions
Serves:4
Cooking Time:40 minutes
1. Pre-heat the oven to 375°F and pre-heat a large 12-inch sauté pan over medium-high heat.
2. Add the oil to the pan and brown the chicken pieces on both sides, seasoning with salt and freshly ground black pepper. Remove the browned chicken to a side plate and set aside.
3. Add the onion, carrots and peppers to the pan and sauté until they start to soften – about 5 minutes. Add the zucchini and continue to cook for another minute or two, tossing the vegetables occasionally. Add the rosemary and thyme, along with the juice of one orange (remember to zest the orange before you juice it – we’ll use the zest later). Pour in the chicken stock and return the browned chicken to the pan. Transfer the pan to the oven.
4. Bake at 375°F for 30 minutes. Remove the pan from the oven and stir the butter into the sauce. Sprinkle the zest of one orange and the teaspoon of chopped fresh rosemary on top, scatter the slices of 2 peeled oranges all over the chicken and serve. Some bread on the side is nice to mop up the tasty jus.
Additional Cooking Directions for
Chicken with Orange, Peppers and Zucchini
Pressure Cooker Directions
Serves:4
Cooking Time:20 minutes
Change Ingredients: Remove skin from chicken pieces
1. Pre-heat a 6-quart multi-function presure cooker using the BROWN or SAUTE setting.
2. Add the oil to the cooker and brown the chicken pieces on both sides, seasoning with salt and freshly ground black pepper. Remove the browned chicken to a side plate and set aside.
3. Add the onion, carrots and peppers to the cooker and sauté until they start to soften – about 5 minutes. (If your cooker doesn’t have a brown setting, use a skillet on the stovetop for the steps above and transfer the contents to the cooker now.) Add the zucchini, rosemary and thyme, along with the juice of one orange (remember to zest the orange before you juice it – we’ll use the zest later). Pour in the chicken stock and return the browned chicken to the cooker. Cover and lock the lid in place.
4. Pressure cook on HIGH for 4 minutes.
5. Release the pressure using the QUICK-RELEASE method and carefully remove the lid. Remove the chicken to a serving dish and stir the butter into the sauce in the cooker before pouring it over the chicken. Sprinkle the zest of one orange and the teaspoon of chopped fresh rosemary on top, scatter the slices of 2 peeled oranges all over the chicken and serve. Some bread on the side is nice to mop up the tasty jus.
Slow Cooker Directions
Serves:4
Cooking Time:3 to 4 hours on LOW
Change Ingredients: Omit chicken stock; remove skin from chicken pieces
1. Pre-heat a 6-quart multi-function slow cooker using the BROWN or SAUTE setting.
2. Add the oil to the cooker and brown the chicken pieces on both sides, seasoning with salt and freshly ground black pepper. Remove the browned chicken to a side plate and set aside.
3. Add the onion, carrots and peppers to the cooker and sauté until they start to soften – about 5 minutes. (If your cooker doesn’t have a brown setting, use a skillet on the stovetop for the steps above and transfer the contents to the cooker now.) Add the zucchini, rosemary and thyme, along with the juice of one orange (remember to zest the orange before you juice it – we’ll use the zest later). Return the browned chicken to the cooker, cover and slow cook on LOW for 3 to 4 hours (or 1½ to 2 hours on HIGH).
4. Remove the chicken to a serving dish and stir the butter into the sauce in the cooker before pouring it over the chicken. Sprinkle the zest of one orange and the teaspoon of chopped fresh rosemary on top, scatter the slices of 2 peeled oranges all over the chicken and serve. Some bread on the side is nice to mop up the tasty jus.