INGREDIENTS

chicken pieces for 3-4 people
2 tbs oil (I used Carotino)
1 large onion (cut into wedges)
390g tin of Ratatouille de Provence (courgettes, eggplants, tomatoes, onions)
wok or large deep frying pan
1-1½ cups water
1 tbs Knorr vegetable stock granules

METHOD

Fry chicken on oil till skin is golden brown, add onions and fry some more.
Add water and stock granules, cook some more till chicken is ready.
Reduce fire, stir in Ratatouille and cook few minutes longer.

Serve to the plates.

* If you like lots of gravy use 2 tins of ratatauille.

Taste good for example with “Dill & Butter Baby Potatoes”.

Serve 3-4 people.