Chicken Ratatouille

Chicken breast, onion, peppers, portabello mushrooms, zucchini diced tomatoes. Not pictured - eggplant.

Dice everything into same sized pieces, roast at 450 until done.

Meanwhile, grill some chicken.

Sautee chopped garlic in olive oil until soft, add both cans of diced tomatoes.

Everything in the pot - chicken and now roasted vegetables.

Stir in a cup or so of the cheese of your choice. I used parmesan. Let simmer for 10 minutes.




Serve over basmati rice.

Cider Braised Chicken

Recipe is from epicurious, and can be found here.

The Ingredients:

I substituted chicken stock for the wine that the recipe calls for, and I also added mushrooms to the sauce.

After browning off the chicken and adding the liquid ingredients, put the chicken back in the pan and simmer for 25 minutes or so.



In the meantime, throw some small potatoes to in a bowl and coat with olive oil, sea salt, ground pepper and chopped rosemary, put in the oven at 450F..


When the chicken is done, take it out of the pan and reduce the sauce. I kept tasting the sauce and found that it needed something, so I added butter.

The finished product:


VERY tasty, I will be making this again.

The Kitchen Wench

The Kitchen Wench... under construction.