Tuesday, July 27, 2010

Lemon and garlic chicken with ratatouille

Last week I made another long-roast chicken dish with a twist. Convenient summer food, as all is prepared in one operation and takes care of itself. This dish consisted of ingredients I had available in my kitchen. So this recipe may be varied after what you have, fresh or canned, but remember to use enough garlic!!

To prepare this dish for 3-4 you’ll need what you have available. I had:

1 chicken (1,4 kilos / 3 lb’s)


4 cloves of garlic, minced
7 cl / 3 liquid oz olive oil
Juice from ½ lemon
Salt & pepper


½ onion, finely chopped
4 cloves of garlic, finely chopped
8 dried tomatoes marinated in olive oil, finely chopped
½ can of ratatouille or 500 grams (0,8 lb's) mixed fresh vegetables (diced)
20 cl water
20 cl red wine
3 tbsp tomato paste
2 sprigs fresh oregano, whole
½ leaf lovage, finely chopped
2 bay leaves
1 tbsp vegetable stock powder

Place chicken in a large plastic bag. Mix the marinade and pour in plastic bag. Allow to marinate overnight.

Prepare the ratatouille the coming day. I used a can of ratatouille as my refrigerator held few vegetables and I was in need of more ingredients for my stew. The contents of the can, can be substituted by fresh vegetables as zucchini, egg plant, tomatoes, and red peppers if available.

Fry onions and garlic lightly in a skillet. Add ratatouille, and dried tomatoes and reheat. Pour in water, red wine and tomato paste, and season with stock powder and pepper. Add stock gradually not to over salt the dish. Balance with sugar to your taste. Add herbs and allow boiling over low heat for 15-20 minutes.

Allow ratatouille to cool.

Place marinated chicken in a large oven proof dish, and place in a low oven (100C / 215F) for 5-6 hours. Take out chicken after 3,5 hours. Place stew in dish, and place chicken on top and continue to bake for 2-3 hours. Add more water or wine (or both) if stew gets too dry.

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