Chicken And Sausage Ratatouille Recipe
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Ingredients
1/2 pound Italian sausage,cut into 6 pieces
3/4 cup dry red wine or water
1 chicken (about 3 pounds),cut into 8 pieces
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons olive oil
1 large onion, thinly sliced
3 large garlic cloves, crushed through a press
2 small yellow crookneck squash (about 1/2 pound total), cut into 1/2-inch slices
1 small eggplant (about 3/4 pound), cut into 3/4-inch cubes
1 green bell pepper,sliced
3/4 pound plum tomatoes,cut into wedges
2 teaspoons drained small capers
1/4 cup chopped fresh basil
Directions
1. In a large Dutch oven, bring sausage and wine just to a boil. Reduce heat to medium, cover pan, and simmer 5 minutes. Uncover and cook over medium heat, turning sausage frequently, until wine is evaporated and sausage is browned, about 5 minutes longer. Remove sausage from pan.
2. Season chicken with half of salt and pepper. Add olive oil to pan and cook chicken over medium-high heat, turning once or twice, until browned, about 8 minutes. Remove chicken to a plate as it browns.
3. Add onion and garlic to pan. Reduce heat to medium and cook, stirring often, until onion is softened, about 5 minutes. Return chicken and sausage to pan. Add squash and eggplant. Reduce heat to medium-low, cover, and simmer 20 minutes. Add tomatoes and simmer, covered, for 10 minutes. Stir in capers and basil and simmer, uncovered, 5 minutes. Season with remaining salt and pepper and serve.
2. Season chicken with half of salt and pepper. Add olive oil to pan and cook chicken over medium-high heat, turning once or twice, until browned, about 8 minutes. Remove chicken to a plate as it browns.
3. Add onion and garlic to pan. Reduce heat to medium and cook, stirring often, until onion is softened, about 5 minutes. Return chicken and sausage to pan. Add squash and eggplant. Reduce heat to medium-low, cover, and simmer 20 minutes. Add tomatoes and simmer, covered, for 10 minutes. Stir in capers and basil and simmer, uncovered, 5 minutes. Season with remaining salt and pepper and serve.
