Chicken With Ratatouille

one of the greatest pleasures of the cooler weather is making slow cooked meals theyre comforting timesaving and because they use less expensive cuts theyre penny pleasing

The ingredient of Chicken With Ratatouille

• 8 skinless chicken thigh cutlets
• 2 tablespoons olive oil
• 1 brown onion halved cut into wedges
• 2 lebanese eggplants trimmed thickly sliced
• 1 large red capsicum halved seeded thinly sliced
• 1 yellow capsicum halved seeded thinly sliced
• 2 garlic cloves finely chopped
• 125ml 1 2 cup white wine
• 400g can diced tomatoes
• 125ml 1 2 cup massel chicken style liquid stock
• 1 tablespoon tomato paste
• 1 large sprig fresh rosemary
• 80g 1 2 cup pitted black olives
• 1 3 cup chopped fresh basil leaves
• cooked risoni to serve
• small fresh basil leaves to serve

The Instruction of chicken with ratatouille

• season chicken with salt and pepper heat one third of the oil in a large frying pan over medium high heat cook half the chicken for 3 minutes each side or until golden transfer to a slow cooker repeat with half the remaining oil and remaining chicken
• heat remaining oil in the frying pan add the onion eggplant combined capsicum and garlic cook stirring for 5 minutes or until onion is golden add the wine and cook for 2 minutes or until the liquid reduces slightly add the tomato stock tomato paste and rosemary transfer to the slow cooker
• cover and cook on low for 4 hours or until chicken is tender
• stir in the olives and chopped basil serve with risoni top with basil leaves

Nutritions of Chicken With Ratatouille

calories: 545 876 calories
calories: 34 grams fat
calories: 8 grams saturated fat
calories: 9 grams carbohydrates
calories: 7 grams sugar
calories: n a
calories: 47 grams protein
calories: 198 milligrams cholesterol
calories: 548 6 milligrams sodium
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calories: nutritioninformation