A French classic served with some delicious chicken
This recipe combines two great dishes: Ratatouille and herby chicken, both very simple to cook, yet delicious. This is a perfect dish for a weekend lunch or a special occasion.
Servings
3-4
Prep time:
10min
Cook time:
95min
Difficulty:
Easy
Ingredients
- 6 chicken thighs (boneless)
- 3 tomatoes
- 3 bell peppers
- 3 garlic cloves
- 2 brown onions
- 1 aubergine
- 1 courgette
- 3 bay leaves
- 1 can peeled plum tomatoes (400g)
- 40g butter
- 4tbsp olive oil
- 2 sprigs of rosemary
- salt and pepper to taste
We used chicken thighs in this recipe, but you can also use chicken legs, or a whole chicken, cut into pieces. We also used fresh rosemary- but you can obviously use dried rosemary instead, and even add other herbs you may have- such as thyme or oregano.
We served this dish as is, but you can also serve alongside some potatoes or some crusty bread.
Step by Step Instructions
Step 1
First, prep the vegetables: halve the courgette lengthways, then slice into chunks, slice the tomatoes, slice the peppers and also slice the onions. Peel the garlic cloves so they can be crushed later.
Step 2
Heat 2tbsp of the olive oil in a pan, then add the onions, and crush the garlic cloves into the pan. Cook on medium heat for 5 minutes. Next, add the courgette and peppers to the pan, and cook for a further 15 minutes.
Step 3
Next, add the tomatoes- both the sliced tomatoes and the canned plum tomatoes. Break up the plum tomatoes with a wooden spoon, mix everything well together, add salt and pepper to taste, the bay leaves and cook for a further 70 minutes. Stir occasionally.
Step 4
Whilst the vegetables are cooking, you can cook the chicken. Heat the remaining olive oil and the butter in a frying pan, add the rosemary sprigs, then cook the chicken, turning it occasionally. Cook on medium heat until the chicken is golden on both sides- this should take around 15-20 minutes, depending on how big the chicken pieces are.
Step 5
Once the chicken is cooked, take of the heat and set aside.
Step 6
After 70 minutes of cooking, the vegetables should be soft and cooked, and the sauce thick. Add salt and pepper to taste, mix well, then place the chicken on the vegetables for 5 minutes- this will heat up the chicken.
Step 7
Remove the bay leaves from the pan. The dish is now ready to serve. Enjoy!
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