Chicken Breasts Ratatouille
Ingredients
| 4 boneless, skinless chicken breasts | ||
| 1/4 cup olive oil | ||
| 1/2 cup canola oil | ||
| 1 clove garlic | ||
| 1 onion, chopped | ||
| 1/2 green pepper, chopped | ||
| 1 eggplant, peeled and diced | ||
| 1 zucchini, sliced | ||
| 2 tomatoes, peeled and diced | ||
| 10 mushrooms, sliced | ||
| 1 (6 oz) can of tomato paste | ||
| 2 cups water | ||
| kosher salt and fresh cracked black pepper to taste | ||
| 1 tsp dried basil | ||
| 1/4 tsp chervil | ||
| Pinch of rosemary | ||
| Pinch of marjoram | ||
| 1 and 1/4 cups chicken stock | ||
| 2 tbs butter |
This is a rustic version of Ratatouille that is not classic, but is totally delicious.
- In a large skilled, heat 1/8 cup of olive oil and 1/4 cup of canola oil.
- Saute garlic, onion and green pepper until soft.
- Add remaining oils and saute remaining vegetables for about 15 minutes.
- Add tomato paste and water. Mix well.
- Add salt and pepper and herbs.
- Cover and simmer for at least 1 hour.
- In a dutch oven, combine chicken, stock and butter. Bring to a boil.
- Reduce to a simmer and cook covered for about 20 minutes.
- Served topped with hot ratatouille.
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