Ratatouille Chicken |
This is an excellent way to serve chicken and vegetables.
| 2 Tbs. Olive Oil | 1 Tbs. sugar |
| 1 Medium onion, sliced | Salt and freshly ground pepper |
| 1 - 2 cloves garlic, minced | 3 cups canned Italian tomatoes |
| 1 lb. eggplant, peeled and cubed | 8 oz. can tomato puree |
| 1 small green pepper, chopped | 3 lbs. cut up chicken pieces |
| 1 Tbs. instant chicken bouillon | Dash of Worcestshire |
| 1 tsp. each basil and rosemary | Dash of cayenne pepper |
Saute in large fry pan the onion, eggplant, zucchini, green pepper, and garlic in 1 Tbs olive oil until just tender. Remove from pan and place in a buttered 4 quart baking dish. Add remaining one 1Tbs olive oil and saute chicken pieces. Add chicken to baking dish, spooning vegetables over chicken. In fry pan add remaining ingredients, simmering a few minutes. Pour over ingredients in baking dish. Cover and bake at 350F for 1-1/2 hours. Remove cover the last 15 minutes of baking time. Serve with rice or pasta. Serves 4 - 6.