Chicken Ratatouille

Preparation:

Preparation: Cut the onions into quarters, the courgettes and aubergines into rather large cubes, the peppers into large strips after removing the seeds and filaments. In a saucepan, heat half the butter and half the oil, add the vegetables, salt and pepper. Cook over high heat for a few minutes then lower the heat. Peel the tomatoes after blanching them in hot water, cut them into quarters, remove the seeds and add them to the vegetables. Cover and continue cooking over low heat for about an hour. In another pan, brown the chicken cut into pieces with the remaining butter and oil, the garlic cloves. Salt and pepper. Cook for half an hour, remove the garlic and add the chicken to the vegetables. Accompanying wines: Latisana Refosco DOC, Rosso Delle Colline Lucchesi DOC, Melissa Rosso DOC.