Chicken Breasts Ratatouille


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.




20 min


1 min


No Comments

    Leave a Reply


    Skill Level