One Pot Wonders: Easy Ratatouille With Chicken

With out fail, each time I pay attention "ratatouille," I consider the lively movie that a lot of us have come to love, which succeeds in making the idea of a rat in a kitchen fantastically lovely and candy, rather than the shrieking and panicky reactions usually associated with the discovery of such creature.

Ratatouille, which comes in an infinite array of bureaucracy, thrives off of fresh summer time substances—namely eggplant, zucchini and other vegetables like summer squash or bell peppers. a few recipes will have you thinly slice the greens and layer them in a baking dish (which, as my sister advised, would be wonderful with a few floor lamb in among), to slowly roast within the oven. but i'm going to go together with any other one-pot option, and that's making all of it in the skillet on a stovetop.

Whilst you check the recipe, you is probably surprise why I elected to apply canned tomatoes, in place of taking gain of the fresh summer time varieties currently in season. properly, the solution is that I desired it to be a touch saucier, so that I should end the hen in the pan. you could continually upload halved cherry tomatoes or diced plum tomatoes to the skillet in case you want an additional kick of sparkling taste or texture. One tip to maintain in mind is to cut the veggies as small and as uniformly as possible that will cook evenly for the duration of.

INGREDIENTS:

• 4 chicken leg quarters (about 2 pounds total)
• 3 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 1 small onion, diced (about 3/4 cup)
• 2 medium cloves garlic, minced (about 2 teaspoons)
• 1 tablespoon picked fresh thyme leaves
• 1 small Italian eggplant, cut in 1-inch pieces (about 2 cups)
• 1 medium zucchini, cut into 1-inch pieces (about 1 1/2 cups)
• 1 medium summer squash, cut into 1-inch pieces (about 1 1/2 cups)
• 1 (28-ounce) can whole peeled tomatoes, roughly crushed by hand
• 1/2 cup homemade or store-bought low sodium chicken stock
• 1/2 cup chopped fresh basil leaves
• Freshly grated parmesan for serving

INSTRUCTIONS:

1. Season hen on all aspects with salt and pepper. warmness 2 tablespoons oil in a 12-inch skillet over medium-excessive heat until lightly smoking. upload bird pores and skin-facet down and cook dinner without transferring until well browned, 6 to 7 minutes. flip and brown second facet, approximately five mins longer. switch chook to a plate and set aside.
2. Within the equal skillet over medium heat, upload additional tablespoon of oil and heat until shimmering. upload the onions and a pinch of salt and cook until begin to melt and shade, about 1 minute. add the garlic and thyme and cook until fragrant, about 30 seconds.
3. Add the eggplant, zucchini and summer squash and toss to combine with the onions. add the tomatoes and stock and stir to mix. Nestle the bird pieces into the sauce and modify the heat to keep a simmer and cook, stirring now and again, until the chicken has finished cooking through, 15 to twenty mins. Season to flavor with salt and pepper, transfer to serving platter, sprinkle with basil and grated parmesan, and serve.

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