Tender, juicy, and full of flavor, this Chicken Ratatouille is a one-pot dinner that your family will love!
Course Main Dish
Keyword baked, chicken, ratatouille
Prep Time 30minutes
Cook Time 1hour
Total Time 1hour30minutes
1cupAll Purpose Flour
8pieceschickenmix of thighs and breasts if desired
1medium oniondiced (about 1 1/4 cup)
2bell pepperlarge diced (red or yellow)
2summer squashseeds removed and large diced
28ozcan of Hunt's whole tomatoescrushed or diced, reserve 1/2 the liquid
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.