Chicken ratatouille
45 min · 36 g protein · 391 cals / serving
Browned chunks of chicken thigh simmered in a one-pot ratatouille of eggplant, zucchini, red pepper, onion and garlic with tomatoes, thyme and oregano, finished with fresh basil. The vegetables soften but hold their shape, and like every ratatouille it is better the next day.
Ingredients
- 1 1/2 lb chicken thigh, boneless, skinless, in 4 cm (1 1/2-inch) pieces
- 1 tsp salt, divided
- 1/2 tsp black pepper
- 2 tbsp olive oil, divided
- 1 small onion, chopped
- 1 medium eggplant, in 2 cm (3/4-inch) cubes
- 2 medium zucchini, in 2 cm (3/4-inch) half-moons
- 1 red bell pepper, in 2 cm (3/4-inch) squares
- 4 cloves garlic, chopped
- 1 tsp dried thyme, or 1 tbsp fresh leaves
- 1/2 tsp dried oregano, or 2 tsp herbes de Provence for both
- 1 tbsp tomato paste
- 1 (14 oz) can diced tomatoes, with their juice
- 1 pinch red pepper flakes, optional
- 1 handful fresh basil, torn
Steps
- Season the chicken with half the salt and the pepper. Heat 1 tablespoon of the oil in a large deep skillet or Dutch oven over medium-high heat and brown the chicken for 5 minutes, turning, until golden on most sides; it finishes cooking in the sauce. While it browns, cube the eggplant and chop the onion. Lift the chicken onto a plate.
- Add the rest of the oil, the onion and the eggplant with a pinch of salt, and cook 7 minutes, stirring often, until the eggplant softens and browns at the edges. Meanwhile, cut the zucchini and the pepper and chop the garlic.
- Add the zucchini, red pepper, garlic, thyme and oregano and cook 3 minutes more, then stir in the tomato paste for 1 minute.
- Tip in the tomatoes, the pepper flakes, the rest of the salt and the chicken with its juices. Bring to a simmer, partly cover and cook 15 minutes, stirring once or twice, until the chicken reaches 165°F and the vegetables are tender but still hold their shape.
- Stir in the basil and taste for salt; 5 minutes off the heat lets the flavours settle if you have them. It keeps 4 days in the fridge and freezes for 3 months; reheat gently with a splash of water.
Good to know
What do I serve it with?
It is a full bowl on its own. Crusty bread or rice turns it into a heartier plate for anyone not eating low carb, and a spoon of pesto or a little crumbled goat cheese on top is good too.
Can I use chicken breast?
Yes, at about 79 instead of 72. Breast dries out sooner, so brown it briefly and put it back for only the last 8–10 minutes of simmering.
Alternative
Per
- Calories
- 78
- Protein
- (39%)
- 7 g
- Fat
- (44%)
- 4 g
- Carbohydrates
- (17%)
- 4 g
- of which sugar
- 3 g
- Fiber
- 1 g
- Sodium
- 170 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1564 kcal goes into the pot and 2230 g of ingredients comes out as about 2000 g of food: 78 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.