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Ratatouille chicken bake

Recipe from: 7/1/2003 12:00:00 AM

Ingredients 14
Servings 5
Time 30 minutes


  • 60
    olive oil
  • 125
    rindless streaky bacon, chopped (optional)
  • 4
    cloves garlic, crushed
  • 1
    red onion, peeled and cut into wedges
  • 1
    large aubergine, cubed, salted and drained
  • 2
    yellow or green peppers, cut into chunks
  • 410
    (1 can) chopped tomatoes
  • 10
    fresh rosemary (or half the amount, dried)
  • 5
    dried basil
  • 250
    red wine or chicken stock
  • 15
  • 15
    chicken breast fillets, cubed
  • 1
    small ciabetta loaf, thinly sliced
  • 45
    Parmesan cheese, grated


45 minutes
Heat 45 ml of the oil in a large saucepan and add the bacon and garlic.
Sauté for a minute, then add onion, brinjal and peppers and cook over a high heat for about five minutes, until they start to brown.
Add tomatoes, herbs and most of the red wine or stock and stir into the mixture.
Bring to the boil, reduce the heat and simmer, uncovered for 15 minutes.
Add the chicken and simmer for five minutes.
Season to taste with salt and freshly ground black pepper.
Transfer to an ovenproof casserole dish and cover with overlapping slices of ciabatta bread.
Drizzle with remaining oil and sprinkle with Parmesan.
Bake in a preheated 200 °C oven for 15 to 20 minutes or until golden brown.

Read more on: poultry  |  bake  |  sauté

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