Chicken Ratatouille

1 tablespoon all-purpose flour
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon plus 1/8 teaspoon pepper
3 pounds cut-up broiler-fryer chicken (3 to 3 1/2
pounds)
1 tablespoon vegetable oil
1/4 cup water
3 cloves garlic — finely chopped
1 tablespoon chopped fresh basil
OR
1 teaspoon dried basil leaves
4 cups eggplant (about 1 pound) — (1-inch pieces)
2 cups sliced zucchini (about 2 small)
1 medium green bell pepper — cut into 1-inch pieces
1/2 cup chopped onion (about 1 medium)
3 medium tomatoes — cut into wedges
|Mix flour, 1/2 teaspoon of the salt, the paprika and 1/8 teaspoon of the
pepper; sprinkle over chicken. Heat oil in 12-inch nonstick skillet or
4-quart Dutch oven. Cook chicken over medium heat about 15 minutes or
until brown on all sides; add water. Heat to boiling; reduce heat. Cover
and simmer 20 minutes.

Mix garlic, basil and remaining 1/4 teaspoon pepper. Add eggplant to
skillet; sprinkle with half of the garlic mixture. Add zucchini, bell
pepper and onion; sprinkle with remaining garlic mixture. Add 1 to 2
tablespoons water if necessary. Cover and simmer 10 to 15 minutes,
stirring occasionally, until juices of thickest pieces of chicken run
clear and vegetables are crisp-tender. Add tomato wedges; sprinkle with
remaining 1/2 teaspoon salt. Cover and simmer about 5 minutes or until
tomatoes are hot.

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