Artichoke Ratatouille Chicken
Total TimePrep: 25 min. Bake: 1 hour
wonderful dish but needed a good tablespoon of creole spices . got rave reviews from family. Didn't use the cheese and didn't miss it. Also thicken juices at the end of cooking.
Good but not as flavorful as I hoped. The Asiago cheese really makes it so load that on!
Coming from a town right down Airline Hwy from me, I knew it would be good. And I was correct. Although I did add some cayenne pepper to mine and double the onion amount, delicious!!
This is a good recipe. I omitted the capers and added mushrooms and sun dried tomatoes.
I have never had Ratatouille before, nor made it myself, but I love experimenting with different dishes.This is a definite keeper and repeater in my books. It is so delish!
I disagree with the word "speedy" in the description; nothing that takes an hour-and-a-half is speedy. However, this was very good and fresh-tasting. I used half a box of frozen artichoke hearts and mozzarella cheese instead of the asiago. Since Japanese eggplant wasn't available at my local grocery store I substituted zucchini. Next time I may add quartered fresh mushrooms as well. I prepared a half-recipe for the two of us, which made four generous servings when served over pasta.