Chicken with Ratatouille
Seared chicken served with a rustic Provençal ratatouille of zucchini, eggplant, bell peppers, and tomatoes.
Ingredients
For the Chicken:
4 bone-in, skin-on chicken thighs
2 Tbsp butter or tallow (for searing)
2 cloves garlic, smashed
1 sprig fresh rosemary or thyme (optional)
Salt and black pepper, to taste
For the Ratatouille:
2 Tbsp olive oil
1 small eggplant, diced
1 medium zucchini, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 small onion, chopped
3 cloves garlic, minced
2 cups crushed tomatoes (or tomato puree)
1 tsp fresh thyme (or ½ tsp dried)
1 tsp oregano
½ tsp smoked paprika
Salt and black pepper, to taste
Optional Garnish:
Fresh basil or parsley, chopped
Extra drizzle of olive oil
Macronutrients
(per serving, makes 4)
Protein: 38g
Fat: 30g
Carbs: 12g
Preparation
Heat butter or tallow in a skillet over medium-high. Season chicken with salt and pepper. Sear 4–5 minutes per side until golden brown. Add garlic and herbs during the last minute for flavor. Transfer chicken to a plate.
In the same skillet (or a Dutch oven), heat olive oil over medium. Add onion and garlic, cooking for 2–3 minutes. Stir in eggplant, zucchini, and bell peppers. Cook 8–10 minutes until softened.
Add crushed tomatoes, thyme, oregano, paprika, salt, and pepper. Stir and let simmer uncovered for 10–12 minutes until thickened.
Nestle seared chicken pieces into the ratatouille. Reduce heat to low, cover, and simmer 15–20 minutes until chicken reaches 165°F internal temperature and flavors meld.
Garnish with fresh basil or parsley and a drizzle of olive oil. Serve hot in shallow bowls.
THURSDAY 260219