Chicken with ratatouille
Indulge in a hearty Chicken with Ratatouille recipe featuring tender chicken thighs, vibrant eggplant, red pepper, and savory herbs. Cooked in a rich blend of garlic, olive oil, white wine, tomatoes, and chicken gravy, this Mediterranean-inspired dish bursts with flavor. Perfect for a comforting family dinner!
Cook time 260 min
Prep time 15 min
Ingredients:
8 chicken thighs2 tbsp olive oil
1 onion
2 eggplant
1 red pepper
2 garlic cloves
1/2 cup white wine
1 can canned tomatoes
1/2 cup chicken gravy
1 tbsp tomato puree
1 tbsp rosemary
1/3 cup olives
Chicken with ratatouille is a delightful and hearty dish that combines the savory flavors of tender chicken thighs with the rich and vibrant tastes of classic ratatouille vegetables. This recipe brings together juicy eggplants, sweet red peppers, robust tomatoes, and aromatic herbs to create a meal that's as comforting as it is delicious. Perfect for a family dinner, this dish is sure to impress both visually and with its depth of flavor.
Instructions:
- Pat the chicken thighs dry with paper towels. Season them with salt and pepper to taste.
- In a large skillet or a heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat.
- Add the chicken thighs, skin-side down, and cook until they are golden brown, about 5-7 minutes on each side. Remove the chicken from the skillet and set aside.
- In the same skillet, add the diced onion and cook until it becomes translucent, about 3-4 minutes.
- Add the minced garlic and cook for another 30 seconds until fragrant.
- Add the diced eggplants and red bell pepper to the skillet. Cook them until the vegetables soften, about 5-7 minutes. Stir occasionally to prevent sticking.
- Pour in 1/2 cup of white wine to deglaze the skillet. Scrape the bottom of the skillet to release any browned bits, and allow the wine to reduce by half, about 2-3 minutes.
- Add the canned tomatoes, 1/2 cup chicken gravy, and 1 tablespoon tomato puree to the skillet. Stir to combine all the ingredients.
- Stir in the 1 tablespoon chopped rosemary and 1/3 cup pitted and halved olives.
- Return the browned chicken thighs to the skillet, nestling them into the ratatouille mixture.
- Reduce the heat to low, cover the skillet, and let it simmer for about 30-40 minutes, or until the chicken is cooked through and the vegetables are tender.
- Taste and adjust the seasoning with salt and pepper if necessary.
- Serve the chicken thighs hot, accompanied by the flavorful ratatouille. Enjoy your meal!
Tips:
- For a richer flavor, marinate the chicken thighs in olive oil, minced garlic, and rosemary for a few hours or overnight before cooking.
- Make sure to chop the vegetables evenly to ensure they cook at the same rate.
- If you prefer a thicker sauce, let the ratatouille simmer longer to allow more of the liquid to evaporate.
- Feel free to add more herbs like thyme or basil to enhance the dish's flavor profile.
- You can substitute the white wine with chicken broth if you prefer not to use alcohol.
- Use high-quality canned tomatoes for the best taste, or substitute with fresh tomatoes if they're in season.
- Serve the dish hot and garnish with fresh basil or parsley for an extra touch of freshness.
Enjoy this wonderfully satisfying Chicken with Ratatouille, a meal that's full of colorful vegetables and bold flavors. Serve it up with some crusty bread or over a bed of rice to soak up the delicious sauce. This rustic dish not only provides comfort but also offers a healthy, nutritious balance, making it a fantastic choice for any dinner table.
Nutrition per serving
4 ServingsCalories 600kcal
Protein 36g
Carbohydrates 27g
Fiber 10g
Sugar 14g
Fat 44g
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