Chicken Ratatouille: A Hearty and Delicious One-Pot Meal 'chicken ratatouille'

Ratatouille is a classic French dish originating from Provence that typically consists of vegetables such as eggplant, zucchini, bell peppers, tomatoes, and sometimes potatoes. This chicken variation adds protein-rich chicken to create a satisfying one-pot meal perfect for any occasion.

To prepare this mouthwatering chicken ratatoluingue (as the Provençals call it), start by heating oil in an large skillet over medium heat. Once hot, add boneless skinless chicken breast or thighs and cook until browned on all sides – about 5 minutes per side for even browning.

While the chicken is cooking its magic, prepare the vegetables. Dice one medium zucchini into small cubes along with two eggplants (about 1 pound total), removing any seeds in process. Remove stems from three green bell peppers and finely dice them as well. Finely chop half cup of button mushrooms and shallots or onions. Mince four cloves of garlic for added depth.

Once all vegetables are ready, add them to the skillet with the chicken along with 2 tablespoons olive oil (if not already used), salt, black pepper, Italian seasoning, canned tomatoes (28 oz can), and a generous pour of red wine vinegar if desired. Stir everything well to combine flavors before covering the pan with a lid.

Transfer this colorful ratatouille mixture to an oven-safe Dutch oven or large cast-iron pot. If cooking for fewer than four people, simply halve all ingredients and use two smaller pots instead. Cover again and transfer both (or one) pot(s) to preheated 325°F /160°C oven.

Bake covered for about 45 minutes or until chicken is tender when pierced with a fork and vegetables are soft but still retain their shape. Remove from heat and let rest under foil cover while you prepare the pasta according to package directions – usually al dente in salted, boiling water until just done. Drain well then toss with some reserved ratatouille sauce for added flavor.

To finish this comforting meal on a golden note, sprinkle shredded mozzarella or parmesan cheese over chicken and vegetables before returning pot(s) under broiler set to its highest heat level (broil). Cook for an additional 2-3 minutes until the top is nicely browned – watch closely as it can quickly turn from melted perfection into burnt disaster!

Serve hot alongside perfectly cooked pasta, garnished with fresh parsley leaves if desired. Enjoy your hearty and scrumptious chicken ratatouille!

Chicken ratatouille