I had made this dish once before as a test but was inspired to make it again by the eggplant, pepper and tomatoes I saw in a friend’s garden over the weekend.\u00a0 This is a little different than a regular ratatouille in that it uses chicken to add some protein.\u00a0 I’ve also added mushrooms to give it a chicken cacciatore feel as well.<\/p>\n
Chicken Ratatouille<\/strong><\/p>\n Ingredients<\/strong>\u00a0 (feeds 4) Start by preparing the vegetables.\u00a0 (There is no need to go through the “salt the eggplant” dance if you use the Chinese eggplant.)\u00a0 Put the oil, onions and garlic into a large skillet one medium-hgh heat and saute until the onions are starting to become translucent.\u00a0 Add the balsamic vinegar and stir well.\u00a0 Next add the green pepper and continue to cook for another few minutes.\u00a0 Add the rest of the veggies, then the stewed tomatoes and stir well.\u00a0 Next add the marsala and the oregano, salt and pepper and stir until well mixed.\u00a0 Stir in the chicken slices and bring to a good bubbling simmer.\u00a0 Reduce the heat to a light simmer and cover.\u00a0 Allow to simmer for 30 minutes.<\/p>\n Once 30 minutes has passed, uncover and continue to simmer until the liquid is reduced, about 15 minutes.\u00a0 (How long will depend on how juicy you want it and how much liquid was released by the veggies.)<\/p>\n Serve!\u00a0 You really don’t need anything else to go with this, but if you need carbs, then rice or pasta or some good garlic bread would go well.<\/p>\n","protected":false},"excerpt":{"rendered":" I had made this dish once before as a test but was inspired to make it again by the eggplant, pepper and tomatoes I saw in a friend’s garden over the weekend.\u00a0 This is a little different than a regular ratatouille in that it uses chicken to add some protein.\u00a0 I’ve also added mushrooms to […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[24,83,84,87,88,82,86,85],"_links":{"self":[{"href":"http:\/\/markiscooking.com\/index.php?rest_route=\/wp\/v2\/posts\/20"}],"collection":[{"href":"http:\/\/markiscooking.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/markiscooking.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/markiscooking.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/markiscooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=20"}],"version-history":[{"count":0,"href":"http:\/\/markiscooking.com\/index.php?rest_route=\/wp\/v2\/posts\/20\/revisions"}],"wp:attachment":[{"href":"http:\/\/markiscooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=20"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/markiscooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=20"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/markiscooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=20"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1 14.5 oz Can Stewed Tomatoes
\n2 Boneless, Skinless Chicken Breasts, sliced into 1\/2″ strips
\n2 medium Zucchini, sliced
\n1 large Chinese Eggplant (the long thin light purple kind), sliced
\n1 Green Pepper, cored and sliced into 1×1″ pieces
\n1 cup Mushrooms, whole or sliced
\n1 medium Yellow Onion, chopped
\n2 medium Garlic Cloves, minced
\n1\/2 tsp Oregano
\n1\/2 tsp Black Pepper
\n1 tsp sea salt
\n1\/4 cup Sweet Marsala
\n1 tbs olive oil
\n1 tsp Balsamic Vinegar<\/p>\n