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Carolina Kitchen: Pan fried chicken and ratatouille

Carolina Kitchen: Pan fried chicken and ratatouille (Photo credit: WLOS Staff)

By Chef Eva Andres

Ingredients:

  • 1 egg plant
  • 3 tomatoes
  • 2 zucchinis
  • 2 cloves of garlic
  • 1 chicken leg
  • Salt, pepper, butter, canola and olive oil

Instructions:

  1. Dice the eggplant, the zucchinis and the tomatoes. Finely chop the garlic.
  2. In a pan on medium heat, put some olive oil, add some garlic and the eggplant.
  3. Cook gently for 5 minutes (if it sticks to the bottom add a little water), then add the zucchinis.
  4. Cook gently for 5 minutes(if it sticks to the bottom add a little water), then add the tomatoes.
  5. Cook gently for 15 minutes. Salt to taste.
  6. Debone the chicken leg.
  7. In a frying pan on high heat, melt some butter and canola oil.
  8. Lay the chicken on the skin side and let it become crips and golden. Then flip it, reduce the heat to medium and let it finish cooking. Salt to taste.

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