Chicken with ratatouille

Chicken with ratatouille


One of the greatest pleasures of the cooler weather is making slow-cooked meals - theyre comforting, timesaving and, because they use less expensive cuts, theyre penny pleasing.

The ingredient of Chicken with ratatouille

  1. 8 skinless chicken thigh cutlets
  2. 2 tablespoons olive oil
  3. 1 brown onion, halved, cut into wedges
  4. 2 Lebanese eggplants, trimmed, thickly sliced
  5. 1 large red capsicum, halved, seeded, thinly sliced
  6. 1 yellow capsicum, halved, seeded, thinly sliced
  7. 2 garlic cloves, finely chopped
  8. 125ml (1/2 cup) white wine
  9. 400g can diced tomatoes
  10. 125ml (1/2 cup) Massel chicken style liquid stock
  11. 1 tablespoon tomato paste
  12. 1 large sprig fresh rosemary
  13. 80g (1/2 cup) pitted black olives
  14. 1/3 cup chopped fresh basil leaves
  15. Cooked risoni, to serve
  16. Small fresh basil leaves, to serve

The instruction how to make Chicken with ratatouille

  1. Season chicken with salt and pepper. Heat one-third of the oil in a large frying pan over medium-high heat. Cook half the chicken for 3 minutes each side or until golden. Transfer to a slow cooker. Repeat with half the remaining oil and remaining chicken.
  2. Heat remaining oil in the frying pan. Add the onion, eggplant, combined capsicum and garlic. Cook, stirring, for 5 minutes or until onion is golden. Add the wine and cook for 2 minutes or until the liquid reduces slightly. Add the tomato, stock, tomato paste and rosemary. Transfer to the slow cooker.
  3. Cover and cook on low for 4 hours or until chicken is tender.
  4. Stir in the olives and chopped basil. Serve with risoni. Top with basil leaves.

Nutritions of Chicken with ratatouille

calories: 545.876 calories
calories: 34 grams fat
calories: 8 grams saturated fat
calories: 9 grams carbohydrates
calories: 7 grams sugar
calories: 47 grams protein
calories: 198 milligrams cholesterol
calories: 548.6 milligrams sodium
calories: NutritionInformation

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