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Tender, juicy, and full of flavor, this Chicken Ratatouille is a one-pot dinner that your family will love! A classic french dish gets a makeover for simplicity and can be easily converted into a crock pot recipe so everyone can afford a few minutes to sit down together! Serve with some crusty bread and you have a complete meal that makes hearty leftovers.
Today seems like a pretty good day to take a break from all the hustle and bustle of the holiday season, don’t you think? You probably think you don’t have time for such an elegant meal like Chicken Ratatouille, but this awesome dinner will make your life just a bit better! First of all, I just love the name and it rolls off the tongue like you were trained in some fancy french cooking school. Honestly, though it’s really just a simple stewed vegetable dish. (It’ll be our secret, haha)
Look at that beautiful variety of color! Traditionally, Ratatouille is a summer vegetable dish with zucchini, squash, and eggplant. However, there is a fresh vegetable supply year round at every grocery store so I don’t think that you have to wait till summer. The diced vegetables make a great base for the chicken and the canned tomatoes create the sauce so you want a quality product like Hunt’s.
I certainly love big chunks of vegetables in my soups and stews. I like to see what I am eating, that is, except onions. Oh, I definitely don’t mind the mighty onion, but I just don’t need to see them in big chunks. For ratatouille, cutting and chopping the vegetables is definitely the most time-consuming part. I find it to be very relaxing, though. I’m not really sure if it’s knowing that I’m cooking from the soul to feed my family or just the use of sharp objects. After spending all weekend doing some holiday shopping in the crowds, it could be either reason. Now I feel bad for my vegetables!
While this Chicken Ratatouille is certainly fancy enough and worthy of serving to your favorite holiday guests this season, it’s so simple that it’s actually easy to change to a crock pot version to serve on the most hectic of weeknights. Toss all ingredients in the crock pot and away you go!
- 3 Tbsp olive oil
- 1 cup All Purpose Flour
- 8 pieces chicken mix of thighs and breasts if desired
- 2 Zucchini large diced
- 1 medium onion diced (about 1 1/4 cup)
- 1 cup button mushrooms quartered
- 2 bell pepper large diced (red or yellow)
- 2 summer squash seeds removed and large diced
- 1/2 cup Chicken Broth
- 28 oz can of Hunt's whole tomatoes crushed or diced, reserve 1/2 the liquid
- 1 tsp dried thyme
- salt and pepper
- Sprinkle the salt and pepper over each chicken piece. Dredge through the flour to coat.
- In a large dutch oven, heat the olive oil over med-high heat. Add the chicken pieces to the pan and fry until brown, about 8 minutes per side. Work in two batches if necessary. Transfer the chicken to a plate lined with paper towels.
- Reduce heat to medium. Reserve 1 tbsp of the oil liquid in the pan and throw away the rest. In the same pan, add the onion,peppers, garlic, and thyme. Saute until tender, about 4-5 minutes. Add the rest of the vegetables and cook for about 5 minutes. Add the tomatoes. Bring to a simmer. Add the chicken pieces back into the pan and sink them into the sauce. The sauce may not cover the chicken entirely. Continue simmering until the chicken is fully cooked, about 25-30 minutes.
- Transfer the chicken to a plate. If a thicker sauce is desired, boil the sauce about 3-5 minutes. Spoon the sauce over the chicken and serve.
Before serving, I often pull the chicken pieces at the end and place them under the oven broiler for 5-10 minutes to make the skin crispy.
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