Chicken Ratatouille

Ratatouille is a traditional French Provencal stewed vegetable dish. Ratatouille is usually served as a side dish. The key ingredient in Ratatlouille is tomatoes accompanying by garlic, onions, zucchini, eggplant, bell peppers, carrot and a mix of green herbs like herbes de Provence which is typically a combination of savory, fennel, basil, and thyme.


Jorge served this Chicken Ratatouille with Jalapeno Chili Corn Bread which I will blog next.


  • 2 onions, quartered
  • 2 zucchini, cut into cubes
  • 1 eggplant, cut into cubes
  • 2 red or yellow bell peppers, halved, seeded, and thickly sliced
  • 3 tomatoes, peeled, quartered and seeded
  • 12 chicken drumsticks or thighs
  • 4 garlic cloves
  • 1/2 cup butter, divided
  • 10 tablespoons olive oil
  • salt and pepper to taste


Source: Jorge Viduenez

Prep time: 30 minutes;  Cook time: 1 hour and 10 minutes;  Serves 12


Mice en Place:

  • peel and cube the onions
  • cube the zucchini
  • cube the eggplants
  • cut the bell peppers
  • cut the tomatoes
  • peel the garlic
Chicken-Ratatouille-3-300x200Heat half the butter and half the olive oil in a pan.

Add the onions, zucchini, eggplants and bell peppers.

Season with salt and pepper and cook over high heat for a few minutes.

Lower the heat, add the tomatoes, cover and simmer gently for about one hour..

Chicken-Ratatouille-4-300x200Meanwhile, season the chicken with salt and pepper.

Heat the remaining butter and oil in another pan. Add the chicken and garlic and cook, stirring and turning frequently until golden brown all over and the chicken is cooked.

Remove and discard the garlic. Drain the excess oil.

Chicken-Ratatouille-6-300x200Add the chicken to the vegetables.

Mix well and serve.

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