Chicken With Ratatouille Recipes

CHICKEN RATATOUILLE

Steps:

• Heat olive oil in a skillet over medium-high heat. Add chicken and onion; saute until chicken is still slightly pink in the center, 3 to 5 minutes. Add yellow squash, green zucchini, red bell pepper, and mushrooms. Cook and stir until slightly softened, about 4 minutes. Add garlic; cook, stirring frequently, until fragrant, about 3 minutes more.
• Pour chicken stock into skillet and add tomato paste. Stir in herbes de Provence, cumin, oregano, and celery salt. Stir well. Continue to cook and stir, adding more liquid if necessary, until vegetables are cooked to your preference, 4 to 8 minutes more. Season with salt and pepper.

CHICKEN RATATOUILLE

Steps:

• Preheat oven to 375° F.
• In a small bowl, mix sauce ingredients, stirring until fully mixed and set aside.
• Slice eggplant and zucchini in ¼" slices and onion and pepper in large slices uniform in size to each other, setting aside for layering.
• In a small skillet, heat olive oil at medium-high heat. Add chicken thighs and sear for 5 minutes on each side. Place each seared chicken thigh into the middle of individual baking dishes and layer sliced vegetables around the outside of the baking dish, rotating vegetables for colour. If preferred, you can assemble in a larger baking dish to serve a meal for two in one dish.
• Sprinkle garlic and sundried tomatoes over the top evenly before pouring the sauce in equal amounts over the top of the vegetables.
• Place into the oven for 35 minutes uncovered, browning the top slightly before removing. Serve warm.

CHICKEN RATATOUILLE

Steps:

• Saute chicken in oil about 2 minutes per side.
• Add eggplant, zucchini, onion, mushrooms, and green pepper.
• Cook 10 minutes.
• Add tomato and remaining ingredients except.
• cheese and simmer 3-5 minutes more.
• Arrange chicken on top of vegetables and sprinkle cheese over chicken.
• Cook 1 more minute until cheese melts.
• Serve over barley or rice.

CHICKEN WITH RATATOUILLE

Steps:

• Wash and dry chicken breasts. Sprinkle with pepper.
• Heat oil in skillet and saute chicken over medium heat until breasts are browned on both sides.
• Spread half of the ratatouille on the bottom of two shallow baking dishes; top with chicken breasts. Top breasts with remaining ratatouille, covering well. Sprinkle with cheese.
• Wrap dishes well with double thickness of aluminum foil and freeze or refrigerate.
• To serve, defrost if frozen. If serving 4, transfer ratatouille and chicken to one shallow baking dish and cook, covered, on top of the stove over medium-low heat for 20 to 25 minutes. (If only 2 servings are desired, cook in original baking dish.) If desired, run dish under broiler to brown cheese.
• While chicken is cooking, cook macaroni according to package directions.

ROSEMARY CHICKEN WITH OVEN-ROASTED RATATOUILLE

Steps:

• Heat oven to 200C/180C fan/gas 6. In a large roasting tin, toss together the aubergine, courgettes and peppers with half the chopped rosemary, half the garlic, 2 tbsp oil and some seasoning. Spread out the vegetables in an even layer, then roast in the oven for 20 mins.
• Meanwhile, mix remaining rosemary, garlic and oil together. Slash each of the chicken breasts 4-5 times with a sharp knife, brush over the flavoured oil, season and chill for 15 mins.
• After veg have cooked for 20 mins, stir in the tomatoes. Make spaces in the roasting tin and nestle the chicken breasts amongst the vegetables. Place a rosemary sprig on top of each chicken breast. Return the tin to the oven for 18-20 mins, until the chicken is cooked through and the vegetables are lightly caramelised. Serve with some new potatoes, if you like.

ARTICHOKE RATATOUILLE CHICKEN

Steps:

• Preheat oven to 350°. Cut eggplants, tomatoes, peppers and onion into 3/4-in. pieces; transfer to a large bowl. Stir in artichoke hearts, thyme, capers, oil, garlic and 1/2 teaspoon Creole seasoning., Sprinkle chicken with remaining Creole seasoning. Transfer chicken to a 13x9-in. baking dish coated with cooking spray; spoon vegetable mixture over top. Drizzle wine over vegetables., Bake, covered, 30 minutes. Uncover; bake until chicken is no longer pink and vegetables are tender, 30-45 minutes longer. Sprinkle with cheese. If desired, serve with pasta.

GRILLED CHICKEN AND RATATOUILLE

Steps:

• Prepare barbecue (medium-high heat). Place first 5 ingredients in large bowl. Drizzle oil over and sprinkle generously with salt and pepper; toss to coat. Grill vegetables until tender and slightly charred, about 4 minutes for peppers and 7 minutes for remaining vegetables. Transfer to cutting board. Place chicken breasts in same large bowl. Turn to coat with any remaining oil in bowl. Sprinkle chicken with salt and pepper. Grill chicken, covered, until cooked through, about 6 minutes per side. Let stand 5 minutes.
• Meanwhile, coarsely chop vegetables and transfer to another large bowl. Add basil and vinegar and toss to coat. Season with salt and pepper. Slice chicken crosswise into 1/2-inch-thick slices; serve with ratatouille.

ROASTED RATATOUILLE CHICKEN

Steps:

• Heat oven to 200C/fan 180C/gas 6. Lay all the vegetables and the tomatoes in a shallow roasting tin. Pour over the olive oil and give everything a good mix round until well coated (hands are easiest for this).
• Put the chicken breasts, skin side up, on top of the vegetables and tuck in some rosemary sprigs, if using. Season everything with salt and black pepper and drizzle a little oil over the chicken. Roast for about 35 mins until the vegetables are soft and the chicken is golden. Drizzle with oil before serving.