Chicken ratatouille
Instructions
Cut into quarters, diced onions rather large zucchinis and eggplants, peppers-brimmed after eliminating seeds and filaments.
In a saucepan heat half butter and half olive oil, put the vegetables, add salt and pepper.
Please add lively focus for a few minutes then lower the heat.
Skinned tomatoes after blanched in hot water, cut them into quarters, give them the seeds and add to vegetables.
Cover and continue cooking over low heat for about an hour.
In another pan Sauté chicken cut into pieces with the remaining butter and oil, the garlic cloves.
Add salt and pepper.
Bake 30 minutes, remove the garlic and add the chicken with vegetables.
Accompanying wines: Latisana Refošk DOC, Rosso Delle Colline Lucchesi DOC, Melissa Rosso DOC.
