Chicken Ratatouille

-a healthy, hearty and super quick
meal; perfect after a busy day of fun in the sun.  Happy Weekend!

Take drippings from one roasted whole chicken (the kind you purchase from the deli section of the grocery store) and put in sauté pan. Debone the chicken and cut useable chicken into bite-size chunks. Discard carcass (or use to make broth).
Sauté one each, diced, of small eggplant, zucchini, bell pepper, tomato and finely chopped red onion in the drippings, 5 minutes. Stir in a pinch of sugar and 1/4 cup of Merlot. Place sautéed vegetables and deboned chicken to the pan; roast at 375 degrees F, 15 minutes. Top with basil.

Serve with a warm & toasty French baguette or garlic bread.

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