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Chicken in Ratatouille

(for 4)

I Chicken (Free range for preference)
Olive Oil
1 Aubergine
1 Red Pepper
1 Courgette
3 Cloves Garlic
3 large Tomatoes
2 Tablespoons Sherry Vinegar (or Balsamic)

First cube the aubergine and fry this in olive oil until brown and cooked through, (essential as aubergine does not cook as it boils in liquid and aubergines -like potatoes- are not pleasant to eat unless cooked through.)
Then put these into a casserole which can cook on top of the stove, or use a saucepan, Slice one courgette and brow that in the pan before adding to the aubergine.
Slice the Red Pepper and fry until soft before joining the courgette.
Slice the garlic and just tossed it in hot olive oil for a moment before adding the tomatoes which you have sliced.
Once they softened I add a couple of tablespoons of Sherry Vinegar (my latest favourite vinegar, balsamic would do fine) and adding these to the other vegetables in the casserole.

Next joint the chicken into eight pieces, two breasts, two wings, two thighs and two drumsticks and brown these also in olive oil before adding to the casserole.

Put the pan on to simmer gently for about 30 mts, then cut into a piece of chicken to make sure it is cooked through.

Serve with rice or plain boiled potatoes.

June 23, 2009 11:49 AM | 0 Comments
  Martin Dwyer
Consultant Chef