Chicken Ratatouille
(Pollo Alla Ratatouille)
Ingredients:
2 oz (50 grams) butter
6 tablespoons extra virgin olive oil
2 onions, quartered
3 zucchini, cut into cubes
2 eggplants, cut into cubes
3 red or yellow peppers, halved, seeded and thickly sliced
4 tomatoes, peeled, quartered and seeded
1 chicken, cut into pieces
2 garlic cloves
Salt and pepper
Directions:
Heat half the butter and half the olive oil in a pan, add the onions, zucchini, eggplants and peppers, season with salt and pepper and cook over a high heat for a few minutes.
Lower the heat, add the tomatoes, cover and simmer gently for about 1 hour.
Heat the remaining butter and olive oil in another pan, add the chicken and garlic and cook, stirring and turning frequently, until golden brown all over.
Season with salt and pepper and cook for a further 30 minutes until tender and cooked through.
Remove and discard the garlic and add the chicken to the vegetables.
Mix well and serve. Serves 4.