Easy Ratatouille with Chicken | Serious Eats : Recipes

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 ¾ 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)
  • + 6 more ingredients
    • 1 medium zucchini, cut into 1-inch pieces (about 1 ½ cups)
    • 1 medium summer squash, cut into 1-inch pieces (about 1 ½ cups)
    • 1 (28-ounce) can whole peeled tomatoes, roughly crushed by hand
    • ½ cup homemade or store-bought low sodium chicken stock
    • ½ cup chopped fresh basil leaves
    • Freshly grated parmesan for serving

1 Season chicken on all sides with salt and pepper. Heat 2 tablespoons oil in a 12-inch skillet over medium-high heat until lightly smoking. Add chicken skin-side down and cook without moving until well browned, 6 to 7 minutes. Flip and brown second side, about 5 minutes longer. Transfer chicken ...

View full recipe at SpringPad

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