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Ratatouille

A classic French vegetable stew with baked chicken thighs, rich in flavor and healthy ingredients.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 8 bone-in chicken thighs chicken thighs (skin removed) preferably with bone for flavor
  • to taste Kosher salt and freshly ground black pepper
  • 1 small yellow onion roughly chopped
  • 5 cloves garlic minced
  • 1 large eggplant peeled and cut into 1-inch cubes
  • 1 tablespoon tomato paste
  • 1 tablespoon finely chopped fresh thyme
  • 2 medium zucchini cut into ½-inch dice
  • 1 yellow bell pepper cut into ½-inch squares
  • 5 vine-ripened tomatoes cut into ½-inch dice
  • 1 cup fresh basil leaves finely chopped

Method
 

Preparation Steps
  1. Preheat the oven to 400°F.
  2. Set a large Dutch oven over medium-high heat. Add 1/2 tablespoon olive oil and heat until shimmering.
  3. Pat the chicken dry with paper towels, season on all sides with salt and pepper, and cook, without moving, until browned, about 5 minutes per side.
  4. Remove chicken and set aside. In the same pan, add remaining olive oil, onion, and garlic. Cook until softened, about 3 minutes.
  5. Add eggplant, a pinch of salt, and cook until starting to soften, about 5 minutes.
  6. Stir in tomato paste and thyme; cook for 1 minute.
  7. Add zucchini, bell pepper, tomatoes, remaining salt, and black pepper. Cook until vegetables are tender, about 10 minutes.
  8. Place chicken on top of vegetables, transfer to oven, and bake until internal temperature reaches 160°F, about 20 minutes.
  9. Remove from oven, let rest for 10 minutes, stir in basil, and serve.

Notes

This dish combines roasted vegetables with baked chicken for a healthy and flavorful meal.