Ratatouille with chicken

You’ll need
  • -4 chicken ham
  • -3 tablespoons olive oil
  • -table salt and freshly ground black pepper
  • -1 small bulb, diced
  • -2 medium garlic cloves, grind
  • -1 tablespoon thyme leaves
  • -1 small Italian aubergine
  • -1 medium courgette
  • -1 tomato
  • -1/2 cups homemade chicken broth
  • -1/2 cups chopped fresh basil leaves
  • -Grated Parmesan for serving
Instructions
1
Cover the chicken on all sides with salt and pepper.

2 Heat 2

tablespoons of oil in a frying pan over medium heat. Put the chick leathered down and fry until it makes good friends (6 to 7 minutes). Then, flip over and fry 5 minutes longer. Place the bird on a plate and set aside.

3

In the same pan (that of step 2), add an extra tablespoon of oil and heat over medium heat. Add the onion and a pinch of salt. Simmer for about 1 minute. Then, season with garlic and thyme and fry until fragrant for about 30 seconds.

4

Wash vegetables and cut into small pieces.

5

In the pan, lower the eggplant, tomatoes, courgettes and pumpkin with the onions. Stir. Gently put the chicken pieces (from step 1) into the sauce and tomite 10-20 minutes until the ruddy crust.

6

Season to taste with salt and pepper, sprinkle with basil and grated parmesan. The dish is ready to serve!

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