Chicken Provençal with Ratatouille Base
85% автентично · French
A flavorful variation of Chicken Provençal where the chicken is braised atop a bed of slow-cooked ratatouille, adding depth and complexity.
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Съставки
- Chicken thighs, bone-in, skin-on1.2 kg
- Olive oil5 tbsp
- Eggplant, diced1 medium
- Zucchini, diced1 medium
- Bell pepper (any color), diced1 large
- Onion, chopped1 large
- Garlic, minced5 cloves
- Tomatoes, crushed400g can
- Kalamata olives, pitted100g
- Herbs de Provence2 tbsp
- Dry white wine150ml
- Saltto taste
- Black pepperto taste
Стъпки
- 1
Preheat oven to 180°C (350°F).
- 2
Season chicken thighs with salt and pepper.
- 3
In a large oven-safe pot or Dutch oven, heat 3 tbsp olive oil over medium heat. Add eggplant, zucchini, bell pepper, and onion. Cook until softened, about 10-15 minutes.
- 4
Add minced garlic and cook for 1 minute until fragrant.
- 5
Stir in crushed tomatoes, olives, and herbs de Provence. Bring to a simmer.
- 6
Sear chicken thighs in a separate skillet with the remaining 2 tbsp olive oil until golden brown on all sides. Place the seared chicken thighs on top of the vegetable mixture in the pot.
- 7
Pour white wine around the chicken.
- 8
Cover the pot and transfer to the preheated oven. Bake for 50-60 minutes, or until chicken is cooked through and tender.
- 9
Let rest for 5 minutes before serving directly from the pot.
