Sam
BBC Good Food Member since 07 July 2007
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14 November 2007
"I do use the chicken with skin on and just cook it for a wee bit longer. This makes the skin crispy for those who like to eat it. I don't personally, but I feel that the extra fat in the skin that cooks into the ratatouille below delivers unbeatable flavour. I use oregano instead of rosemary. It is always delicious. If I'm doing this for guests I usually do extra ratatouille and serve it with creamy mashed potato and sundried tomato bread."
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