After our woodland walk, we returned to a lovely meal of Chicken Ratatouille from The Silver Spoon page 924. This time I cut the veggies in larger pieces and cooked them slowly on the stovetop while the cut up browned chicken baked in the oven. I added the veggies to the chicken at the end and returned it to the oven for 10-15 minutes while I fixed the rice and and bread. It was beautiful and delicious as well. We all went back for seconds!
Love R
I can almost taste it - Ratatouille is so versatile - I have been known to throw eggplant, red or green peppers and a tin of tomatoes in with chicken thighs then straight into the oven. Delicious and fine for a quick and easy meal. In fact I rarely brown meat or chicken but use this 'throw together, throw into oven secret method' most of the time.
ReplyDeleteLove Clara
ps and of course add a heap of herbs during cooking and before serving.