Recipe

Chicken Ratatouille Recipe

Add Step-by-Step Photos	Nancerose / All my dishes 1 year, 6 months ago Flavors of the Mediterranean combine to make this chicken dish memorable. It can be made up to three days. Prep:30m Cook:60m Servings:2	Nancerose
	chicken mediterrean style

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Ingredients

2 whole chicken breasts, quartered, boned and skinned

1 -10 oz chicken broth or water

4 tbsp olive oil

1 clove garlic, minced

1 medium onion, chopped

1/2 green pepper, chopped

10 mushrooms, sliced

2 tomatoes, chopped

1 small zucchini, sliced

1/2 small eggplant, chopped

1 - 5 1/2 oz tomatoe paste

1 tsp salt

1/4 tsp dried chervil

1/4 tsp dried basil

Directions

Place chicken in a large skillet and tight-fitting lid. Cover with chicken broth or water. Bring to a boil. Reduce heat. Simmer, covered, for 10 minutes, or until done, turning chicken breasts once. Remove chicken to platter. Reserve broth.

In a large saucepan, heat . Add oil, saute garlic, onion and green pepper until transparent. Add remaining oil. Saute mushrooms, zucchini, tomatoes and eggplant for 15 minutes. Add tomatoe paste and reserved broth. Mix well. Add salt and herbs. Simmer, covered, for 1 hour, adding a little more broth or water if it gets too dry. Taste and adjust for seasonings. Return chicken to the vegetable stew. The dish may be made ahead and refrigerated at this point.

Just before serving gently simmer until heated through.

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