Recipe for...Chicken Ratatouille


Recipe for... chicken recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Chicken Ratatouille This recipe is rated : 1 Recipe Ingredients 1 tablespoon all-purpose flour 1 teaspoon salt 1 teaspoon paprika 1/4 teaspoon plus 1/8 teaspoon pepper 3 pounds cut-up broiler-fryer chicken (3 to 3 1/2 pounds) 1 tablespoon vegetable oil 1/4 cup water 3 cloves garlic -- finely chopped 1 tablespoon chopped fresh basil OR 1 teaspoon dried basil leaves 4 cups eggplant (about 1 pound) -- (1-inch pieces) 2 cups sliced zucchini (about 2 small) 1 medium green bell pepper -- cut into 1-inch pieces 1/2 cup chopped onion (about 1 medium) 3 medium tomatoes -- cut into wedges Cooking Procedures Mix flour, 1/2 teaspoon of the salt, the paprika and 1/8 teaspoon of the pepper; sprinkle over chicken. Heat oil in 12-inch nonstick skillet or 4-quart Dutch oven. Cook chicken over medium heat about 15 minutes or until brown on all sides; add water. Heat to boiling; reduce heat. Cover and simmer 20 minutes. Mix garlic, basil and remaining 1/4 teaspoon pepper. Add eggplant to skillet; sprinkle with half of the garlic mixture. Add zucchini, bell pepper and onion; sprinkle with remaining garlic mixture. Add 1 to 2 tablespoons water if necessary. Cover and simmer 10 to 15 minutes, stirring occasionally, until juices of thickest pieces of chicken run clear and vegetables are crisp-tender. Add tomato wedges; sprinkle with remaining 1/2 teaspoon salt. Cover and simmer about 5 minutes or until tomatoes are hot.	recipe titles recipe ingredients Your Ad Here Excerpt from the wayback cook-book collection: d flour rubbed together, and cook until of desired thickness. Season to taste. Mrs. George W. Corner. BELLEVUE BOUILLON J Clam broth. Celery salt. Chicken broth. Whipped cream. Mix equal quantities of boiling clam broth and chicken broth. Season with celery salt and serve in cups with a little whipped cream on each. Mrs. F. P. Nutting. 14 CONSERVATION RECIPES SOUPS MILK SOUP A 1 pt. water. 2 tblsp. cornstarch. 1 pt. milk. 2 tblsp. butter. 2 cups of vegetable, any kind. Salt an
© 2010