When "ratatouille" appears in a recipe's name, you can be sure it will have eggplant in it and probably tomatoes and peppers as well. These vegetables will be noticeably more delicious if you use them very fresh rather than after storage in the refrigerator. The flavor of these vegetables all deteriorate at refrigerator temperatures. They're warm weather crops and nature didn't mean for them to be in the chilling temperatures of a refrigerator.
6 chicken drumsticks
2 tablespoons vegetable oil
1 cup coarsely chopped onion
1 clove garlic, minced
1/2 pound eggplant, peeled and cubed
2 medium zucchini (about 1/2 pound) cubed
2 medium tomatoes, coarsely chopped
1 green pepper, cut in thin 1-inch strips
1 tablespoon minced, fresh basil or 1 teaspoon dried
3/4 teaspoon minced, fresh oregano or 1/4 teaspoon dried
1/4 teaspoon ground pepper
Remove and discard skin and visible fat from drumsticks. In large skillet, over medium-heat, heat oil. Add drumsticks; cook about 15 minutes, turning until browned on all sides. Remove drumsticks; drain on paper towels. Add onion and garlic; cook 1 minute, stirring frequently. Add eggplant, zucchini, tomatoes, green pepper, basil, oregano and pepper. Cook 5 minutes, stirring occasionally. Place drumsticks in vegetable mixture; cook about 30 minutes longer or until drumsticks are tender, occasionally spooning vegetables over chicken.
Nutritional Figures Per Drumstick
Calories 126. Protein 12 grams. Carbohydrate 8 grams. Fat 6 grams. Cholesterol 33 mg. Sodium 41 mg.
Chicken Recipes - The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue - Used with Permission
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