Got a bunch of fresh vegetables in your garden you’d like to turn into a magic dish? I sure do. Squash, eggplant, peppers, tomatoes, and lots of fresh herbs. To me, that spells ratatouille, a garden-fresh vegetable stew. Add some chicken, and you’ve got a wonderful, protein-rich, vegetable-rich dinner to dazzle your family. It’s one of my favorites; we make it all the time in the summer, to use the delicious fresh veggies we grow in the back yard.

I’ve been making the ratatouille for years, and last year we decided to add the chicken for a protein-jolt, and to make it a complete meal. We love it. You will too.

Here’s the recipe:

Chicken Ratatouille

Ingredients:

2 Tablespoons extra-virgin olive oil

8 bone in chicken thighs, skin removed

Kosher salt and freshly ground black pepper

1 medium onion, diced

5 garlic cloves, minced

1 medium eggplant, 1-inch dice

1 tablespoon tomato paste

1 tablespoon finely chopped fresh thyme

2 medium zucchini, 1/2-inch chop

1 yellow pepper, 1/2-inch dice

5 ripe cooking tomatoes, 1/2-inch dice

1 cup fresh basil leaves, chopped

Preparation:

1. Preheat oven to 400 degrees F.
2. Set a large Dutch oven over medium-high heat. Add ½ tablespoon EEVO, heat to shimmering
3. Pat the chicken dry with paper towels, season well on both sides with salt and pepper. Place the chicken in the Dutch oven and brown, unmoved, for 5 minutes. Flip and brown the other side until the chicken releases from the pan, about 4 minutes more. Remove from pan and set aside.
4. Reduce the heat to medium and add the remaining EVOO. Add the onion and garlic and a pinch of salt. Cook, stirring occasionally, until the onions begin to soften, about 5 minutes. Add the tomato paste and thyme, and continue to cook until the tomato paste begins to brown.
5. Add the eggplant and another pinch of salt, and cook, stirring occasionally, until the eggplant just begins to soften, about 5 minutes.
6. Add the zucchini, peppers, tomatoes, and another pinch of salt and cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
7. Remove the pan from the heat and partially submerge the chicken into the vegetables. Place the pan in the preheated oven, uncovered, until the thickest part of the chicken registers an internal temperature of 160 degrees F., about 20 minutes.
8. Remove from the oven, cover, and allow to rest 10-15 minutes.
9. Stir in the basil and serve.