If I put a plate of ratatouille in front of Mr 5, I know he’d turn his nose up at the aubergine and I can’t say I blame him, they look beautiful and the colour is amazing but despite cooking them numerous times in many different ways while I was working, I still dislike the spongy texture they have, and therefore chose not to eat them, so this is my version of a Provençal Chicken dish with mushrooms instead.
My local supermarket has had a revamp and now offers a wider variety of vegetables to choose from so I decided to buy some heritage tomatoes (Heirloom/multi coloured) and some oyster and woodland blewit mushrooms and make something lovely with them..
Firstly I coated my chicken in some dried herbes de Provence and olive oil, then pan fried it just to seal it and get it going.
Then I covered it loosely in tin foil and put it in the oven..
Firstly I gently cooked my onions (Why I cook my onions first)
Then I added the peppers, courgette and garlic and cooked it just to start softening it up.
I sliced the chicken up, put it on top of the veggies and added some fresh basil.
I served it with some faux saute potatoes.
and it was very nice indeed..