|2 largered onions; cut into wedges|
|1 green and 1 red pepper; seeded and thickly sliced|
|250 gMushrooms; sliced|
|1 tspolive oil|
|400 gramschicken breast gougons|
|400 gramstomatoes; chopped|
|1 tbsptomato puree|
|1 tspgarlic granules|
|1 tbspmixed herbs|
|salt and pepper|
|2 tspgravy granules|
|1 dashworcestershire sauce|
Ratatouille chicken Preparation
Preheat oven to 220C. Toss the onion, peppers, mushrooms and olive oil together and tip into a large baking dish. Roast for 15 mins until softened and golden brown.
Meanwhile, brown chicken in a little oil until golden.
Blend together the remaining ingredients in a liquidiser, seasoning to taste.
Nestle the chicken in with the roasted vegetables and pour over the sauce. Cover with foil and bake for 15 mins.
Remove foil and cook for a further 5 minutes until the vegetables are tender and the chicken is cooked right through.
Serve with roasted potatoes and carrots.
Alternatively, serve with salad and crusty bread.
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Ratatouille chicken Reviews
I like to make sure that both the chicken and vegetables are nicely browned before adding sauce - it definitely improves the flavour [I posted this recipe.]
3 years, 8 months, 1 weeks, 2 days, 17 hours, 37 minutes ago