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Chicken Ratatouille

chef.alexande's picture
<p><a href="http://www.flickr.com/photos/donutgirl/6360564769/">Image Credit</a></p>
Ingredients
  Aubergines 2 Large
  Salt To Taste
  Frozen chicken 3 1⁄2 Pound, thawed
  Flour 1⁄2 Ounce
  Cooking oil 8 Tablespoon
  Onions 1 Pound, skinned and sliced
  Green pepper 1 , seeded and sliced
  Red pepper 1 , seeded and sliced
  Courgettes 1⁄2 Pound, thickly sliced
  Tomatoes 1⁄2 Pound, skinned
  White wine 4 Tablespoon
  Pepper To Taste
  Chopped parsley 1 Tablespoon
Directions

GETTING READY
1) Wipe the washed aubergines and cut into thin slices.
2) On a flat plate, lay down the aubergine slices and sprinkle with salt.
3) Leave for 1 hour to extract bitter juices.
4) Cut the chicken into 8 pieces and coat them with flour.

MAKING
5) In a frying pan, heat 3 tbsps of oil.
6) Fry the chicken until brown from all the sides.
7) Remove chicekn from the pan and set aside.
8) In the pan, heat remaining oil and fry sliced aubergines for few minutes.
9) In the casserole, put the aubergines.
10) In the pan, fry onions along with peppers and courgettes.
11) With a slotted spoon, arrange the vegetables to casserole.
12) Place chicken in the centre of the vegetables.
13) Cover the chicken with thin slices of tomatoes and finish off by pouring wine.
14) Season with salt and pepper.
15) Cover the casserole and in oven cook at 325 degrees F for 45 minutes.

SERVING
16) Serve hot with parsley garnish.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Side Dish
Method: 
Stir Fried
Ingredient: 
Chicken
Interest: 
Gourmet
Preparation Time: 
40 Minutes
Cook Time: 
60 Minutes
Ready In: 
100 Minutes
Servings: 
4

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