Old Country Chicken Ratatouille





Emmy Lu’s helping

1 chicken cut into 8 pieces
salt and pepper (you be the judge)
paprika
Italian seasoning


The lovely and talented


½ stick of butter (divided)
4 tbsp. olive oil (divided)


4 tomatoes, blanched and peeled
4 small Italian egg plant
4 small Italian zucchini
2 small onions
1 red or orange bell pepper
1 green or yellow bell pepper
½ cup white wine
Parmesan cheese to finish


Salt and pepper the chicken on both sides and sprinkle with Italian seasoning and paprika  In a large sauté pan, melt ¼ stick butter and add 2 tbsp. olive oil.  Over medium high heat, cook the chicken until golden brown.   Remove to plate and set aside.
Chop the vegetables in chunks and remove the seeds from the tomatoes.  To the sauté pan, add the rest of the butter and olive oil and scrape the goodies from the bottom of the pan.  Add the veggies to the pan.  I added a little more garlic (okay, 4 cloves).  Sauté until tomatoes start giving off liquid and colors brighten.  Add the chicken back to the pan and nestle it into the veggies.  Add the white wine and cover.  Simmer on low heat until chicken is done and vegetables are soft, not mushy.  Serve with grated Parmesan cheese.  Now be modest when everyone tells you how amazing you are. :) 



My favorite apron

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