• Servings 4
  • Prep 20 min
  • Cook 1 hour 45 minutes min
  • Course
  • Cuisine
  • Skill Level

Chicken Breasts Ratatouille

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1/4 cup olive oil
  • 1/2 cup canola oil
  • 1 clove garlic
  • 1 onion, chopped
  • 1/2 green pepper, chopped
  • 1 eggplant, peeled and diced
  • 1 zucchini, sliced
  • 2 tomatoes, peeled and diced
  • 10 mushrooms, sliced
  • 1 (6 oz) can of tomato paste
  • 2 cups water
  • kosher salt and fresh cracked black pepper to taste
  • 1 tsp dried basil
  • 1/4 tsp chervil
  • Pinch of rosemary
  • Pinch of marjoram
  • 1 and 1/4 cups chicken stock
  • 2 tbs butter
This is a rustic version of Ratatouille that is not classic, but is totally delicious.
  • In a large skilled, heat 1/8 cup of olive oil and 1/4 cup of canola oil.
  • Saute garlic, onion and green pepper until soft.
  • Add remaining oils and saute remaining vegetables for about 15 minutes.
  • Add tomato paste and water. Mix well.
  • Add salt and pepper and herbs.
  • Cover and simmer for at least 1 hour.
  • In a dutch oven, combine chicken, stock and butter. Bring to a boil.
  • Reduce to a simmer and cook covered for about 20 minutes.
  • Served topped with hot ratatouille.

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