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Chicken with ratatouille
Chicken with ratatouille
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Prep Time:
15 minutes
Cook Time:
260 minutes
Total Time:
275 minutes
Embrace the cozy season with budget-friendly, time-saving slow-cooked meals for ultimate comfort and flavor.
Ingredients:
  • 8 skinless chicken thigh cutlets
  • 36.40 gm olive oil
  • 1 brown onion, halved, cut into wedges
  • 2 Lebanese eggplants, trimmed, thickly sliced
  • 1 large red capsicum, halved, seeded, thinly sliced
  • 1 yellow capsicum, halved, seeded, thinly sliced
  • 2 garlic cloves, finely chopped
  • 125ml (1/2 cup) white wine
  • 400g can diced tomatoes
  • 125ml (1/2 cup) chicken style liquid stock
  • 22.20 gm tomato paste
  • 1 large sprig fresh rosemary
  • 80g (1/2 cup) pitted black olives
  • 82.50 ml chopped fresh basil leaves
  • Cooked risoni, to serve
  • Small fresh basil leaves, to serve
Instructions:
  • Season the chicken generously with salt and pepper. Heat a third of the oil in a large pan over medium-high heat. Sear half the chicken for 3 minutes per side until beautifully golden. Transfer the chicken to a slow cooker. Repeat the process with the remaining oil and chicken pieces.
  • Heat the rest of the oil in a frying pan. Stir in the onion, eggplant, mixed capsicum, and garlic. Sauté for 5 minutes until the onion turns golden. Pour in the wine and simmer for 2 minutes until slightly reduced. Mix in the tomato, stock, tomato paste, and rosemary. Transfer everything to the slow cooker.
  • Cook on low for 4 hours until the chicken is tender, then cover.
  • Fold in the olives and fragrant chopped basil, then plate with risoni. Garnish generously with fresh basil leaves on top.

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