What a great time of year for recipes that utilize the use of fresh produce. This Ratatouille with Chicken Recipe is delicious and is a great way to use some of that summer squash and eggplant. This is a simple recipe that is easy to prepare and cooks fairly quickly so you can have supper on the table in less than an hour. Enjoy
Ratatouille with Chicken Recipe
Recipe Type: Main
Cuisine: Italian
Author:
Prep time:
Cook time:
Total time:
Serves: 4
Print
Ratatouille with Chicken Recipe
Scale
Ingredients
- 4 chicken leg quarters
- 2 tablespoons olive oil
- Kosher salt
- Pepper
- 1 small onion (finely chopped)
- 2 cloves garlic (crushed and minced)
- 1 teaspoon dried thyme
- 1 small eggplant (cut into 1-inch pieces)
- 1 medium zucchini (cut into 1-inch pieces)
- 1 medium summer squash (cut into 1-inch pieces)
- 1 can diced tomatoes (28 ounces)
- ½ cup low sodium chicken broth
- Grated Parmesan for serving
Instructions
- Pat chicken dry and season generously with salt and pepper. Using the oil in a nonstick skillet over medium-high heat cook chicken skin side down until well browned. Flip and continue cooking until another side is browned; remove chicken to a platter and set aside.
- Place onion in the now empty skillet, add a pinch of salt and cook until onion starts to brown. Add the garlic and thyme and cook until fragrant, and then mix in the eggplant and squash.
- Add the tomatoes and broth to the mixture and work the chicken into the sauce. Cook, stirring occasionally, on simmer until chicken is done. (185F)
- Serve hot garnished with Parmesan cheese.
- (I served over spaghetti)
Blueberry Crumbles for Two
