Chicken Ratatouille Recipe
Chicken Ratatouille is a classic recipe loaded with vegetables and skinless chicken breasts, making it a perfect one-dish meal. Chicken Ratatouille recipe is easy enough even for someone who has just started to learn cooking. Try it out!
Ingredients
1/4 cup olive or salad oil
2 large onions, sliced
1 garlic clove, minced
2 3-pound broiler-fryers, cut up
2 tablespoons all-purpose flour
1/2 cup water
1 28-ounce can tomatoes
3 medium-sized potatoes cut into 1-inch chunks
2 teaspoons salt
1/2 teaspoon basil
1/2 teaspoon oregano leaves
1/2 teaspoon sugar
1/4 teaspoon pepper
1 small eggplant cut into 1 1/2-inch chunks
2 medium-sized zucchini (about 8 ounces each), cut into 1/2 inch slices
1 medium-sized green pepper, cut into 1/4-inch slices
Directions
1. In 8-quart Dutch oven over medium-high heat, in hot olive oil, cook onions and garlic until golden brown, about 5 minutes. With slotted spoon remove onion mixture to plate; set aside.
2. In same Dutch oven in remaining oil, cook chicken, several pieces at a time, until well browned on all sides. Remove Dutch oven from heat; stir in flour until blended; gradually stir in water and tomatoes with their liquid; add onion mixture, potatoes, salt, basil, oregano, sugar, and pepper; over high heat, heat to boiling. Reduce heat to low; cover and simmer 30 minutes, stirring occasionally. Add eggplant, zucchini, and green pepper; cover and cook 15 minutes longer, stirring occasionally, until vegetables and chicken are fork-tender. Skim fat from liquid in Dutch oven.
2. In same Dutch oven in remaining oil, cook chicken, several pieces at a time, until well browned on all sides. Remove Dutch oven from heat; stir in flour until blended; gradually stir in water and tomatoes with their liquid; add onion mixture, potatoes, salt, basil, oregano, sugar, and pepper; over high heat, heat to boiling. Reduce heat to low; cover and simmer 30 minutes, stirring occasionally. Add eggplant, zucchini, and green pepper; cover and cook 15 minutes longer, stirring occasionally, until vegetables and chicken are fork-tender. Skim fat from liquid in Dutch oven.
