Chicken Ratatouille recipe

Ingredients:
1
tablespoon all-purpose flour
1 teaspoon salt
1 teaspoon paprika
1/4
teaspoon plus 1/8 teaspoon pepper
3 pounds cut-up broiler-fryer chicken
(3 to 3 1/2
pounds)
1 tablespoon vegetable oil
1/4 cup water
3
cloves garlic -- finely chopped
1 tablespoon chopped fresh
basil
OR
1 teaspoon dried basil leaves
4 cups eggplant (about 1
pound) -- (1-inch pieces)
2 cups sliced zucchini (about 2 small)
1
medium green bell pepper -- cut into 1-inch pieces
1/2 cup chopped onion
(about 1 medium)
3 medium tomatoes -- cut into wedges

Procedures:
Mix flour,
1/2 teaspoon of the salt, the paprika and 1/8 teaspoon of the
pepper;
sprinkle over chicken. Heat oil in 12-inch nonstick skillet or
4-quart
Dutch oven. Cook chicken over medium heat about 15 minutes or
until brown
on all sides; add water. Heat to boiling; reduce heat. Cover
and simmer
20 minutes.

Mix garlic, basil and remaining 1/4 teaspoon pepper. Add
eggplant to
skillet; sprinkle with half of the garlic mixture. Add
zucchini, bell
pepper and onion; sprinkle with remaining garlic mixture.
Add 1 to 2
tablespoons water if necessary. Cover and simmer 10 to 15
minutes,
stirring occasionally, until juices of thickest pieces of
chicken run
clear and vegetables are crisp-tender. Add tomato wedges;
sprinkle with
remaining 1/2 teaspoon salt. Cover and simmer about 5
minutes or until
tomatoes are hot.