Ratatouille Jacques Pepins Recipe 395

RATATOUILLE PROVENCALE

Ratatouille Provencale image

In France, we make ratatouille all year round and serve it with white rice, or as a side dish for fish or meat. It is naturally vegan and tastes especially good with sun-ripened vegetables.

Provided by stella

Categories Fruits and Vegetables Vegetables Eggplant

Time 1h20m

Yield 6

Number Of Ingredients 9

Ingredients

½ cup extra-virgin olive oil
2 large onions, quartered
3 cloves garlic, minced
2 pounds fresh tomatoes, quartered
3 eggplants, sliced into 1/2-inch rounds
6 zucchini, sliced 1/2-inch thick
½ cup tomato puree
3 tablespoons herbes de Provence
salt and ground black pepper to taste

Steps:

Pour olive oil into a large pot over high heat. Add onions and garlic and saute for 2 minutes. Reduce heat and add tomatoes, eggplants, zucchini, tomato puree, herbes de Provence, salt, and pepper. Cover and simmer for 30 minutes.
Uncover and check the level of liquid in the pot. Continue cooking for 30 minutes, uncovered if there is too much liquid, or covered if the amount of liquid looks right.

Nutrition Facts : Calories 322.5 calories, Carbohydrate 35.2 g, Fat 19.9 g, Fiber 14.5 g, Protein 7.5 g, SaturatedFat 2.8 g, Sodium 143.9 mg, Sugar 16.9 g

TARRAGON CHICKEN A LA PEPIN

Tarragon Chicken a La Pepin image

My husband saw Jacques Pepin make a similar dish on tv years ago. It involved layering thickly sliced onions, potatoes and a whole chicken cut up, covering it with chicken broth and braising in the oven. Well, this is my spin because I have no idea how Pepin seasoned his dish or if anything else went into it!

Provided by threeovens

Categories One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 lb yukon gold potato
1 tablespoon olive oil
1 tablespoon butter (plus more to butter the casserole dish)
1 1/2 lbs chicken thighs (4 each)
kosher salt & freshly ground black pepper
2 garlic cloves, smashed with the side of your knife
1/3 cup dry white wine
2 1/2 cups chicken broth
1 tablespoon fresh tarragon leaves, chopped
1 bay leaf
2 large onions, cut into 1/2-inch rounds (I use Texas sweets or Vidalia or white)
drizzle heavy cream (optional)
1 dash lemon juice (optional)

Steps:

Boil potatoes for 30 minutes (they do not have to be cooked through, they will finished in the oven); set aside to cool, then when cool enough to handle, peel and slice into 1/2-inch thick rounds.
Meanwhile, in a large skillet over high heat, brown chicken in oil and butter on both sides well; season liberally with salt and pepper and set aside (these also will not be cooked through, but finished in the oven).
Lower heat to medium-low and toss the garlic cloves into skillet and let cook, stirring occasionally so as not to burn, for 1 to 2 minutes; stir in wine to deglaze pan, stirring all the browned bits from the chicken that stuck to the bottom of the pan, and let reduce by half, about 5 minutes.
Stir in chicken broth and tarragon; turn off heat and let stand while you assemble the dish.
Preheat oven to 350°F; butter a 2-quart covered baking dish or casserole.
Layer half the onions in a single layer in the bottom of your casserole; top with half the potatoes.
Lay browned chicken on top of the potatoes, then a second layer with the rest of the onions, topped with the remainder of the potatoes.
Pour broth over everything, cover and place in oven until chicken is cooked through to 165°F on an instant read meat thermometer, about 30 to 45 minutes depending on how cool you let all the ingredients get before assembly.
NOTE: This step is optional, but you can run the dish under the broiler to brown the potatoes a bit (makes for a more attractive dish). Also a drizzle of heavy cream and/or a squirt of fresh lemon juice may be a welcome addition.

Nutrition Facts : Calories 586.7, Fat 33.3, SaturatedFat 9.9, Cholesterol 150.9, Sodium 630.5, Carbohydrate 31.4, Fiber 3.4, Sugar 4.8, Protein 35.6

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