|
The Garden’s Final Bounty- Ratatouille with Chicken
by Julie Gale
As much as I love my garden, I am never really too sad to
see the gardening season come to an end. At this point, I have
lost most of my interest in weeding and caring for the garden.
Luckily, the fruits of my labor are all on the vine, ready to be
picked and made into a number of wonderful summer dishes.
My absolute favorite meal from the garden is the classic recipe
from Provence, ratatouille.
I first discovered this dish as a teenager at a crepe restaurant in Manhattan.
Every time I went to this place I ordered the crepe with ratatouille. One day,
I decided to try to repeat the dish at home and with great results.
My uncle, Gil, was over for dinner and he raved so much about my ratatouille that
for the first time in my young life, I understood that I had some talent in the
kitchen. His complements touched me so much I suppose because I knew that he
truly meant what he said. Every time I make this dish I think of him and it
reminds me how much our words can mean to young people who have a passion for
something. A heart-felt complement can really mean so much!
I have added chicken breasts to this recipe to make it into a meal. Together with
some good bread and a green salad, you should have the makings of a wonderful
dinner.
The ratatouille tastes great the first day, but improves overnight, so if you
decide to make it ahead, simple add the chicken right before you plan to serve it.
Ratatouille with Chicken
3 Tbs. extra-virgin olive oil
1 large eggplant, peeled and cut into 2 inch pieces
½ cup shallots, peeled and cut in half
3 garlic cloves, sliced
2 large zucchini, cut into thick circles
1 large yellow squash, cut into thick circles
1 large green pepper, cut into 2 inch pieces
1 large red pepper, cut into 2 inch pieces
4 boneless chicken breasts, cut into 2 inch pieces
6 fresh tomatoes, chopped or 2 cups canned plum tomatoes
1 handful fresh basil, torn into small pieces
1 bay leaf
1 tsp. dried oregano
1 tsp. dried marjoram
½ tsp. dried tarragon
Salt and pepper, to taste
--------------------------
Cut all the vegetables into 2 inch pieces. Heat a large pan
with a cover over moderate heat. Add half the olive oil.
When the oil is hot, add the eggplant, stir for a few minutes,
add the shallots and garlic and cook for a few more minutes.
Add the zucchini, squash, and peppers and cook for a few more
minutes. While the vegetables are cooking, heat another medium
pan over moderate heat and add the rest of theolive oil. When the
oil is hot add the chicken and brown on all sides and remove
to a plate.
Add the tomatoes and seasonings to the vegetables and then add the chicken. Add
salt and pepper and cook for another 10 minutes. Taste for seasoning.
Serves 4-6
Julie Gale
834-5353
PJAZTEGale@optonline.net
Julie Gale teaches ethnic cooking classes in her
home and for the Continuing Education classes at
Mamaroneck High School
|
 |
Print This Page--For best results, highlight text, then print selection
Email
this article
|
