A cross between chicken cacciatore and ratatouille, this end-of-summer dish is far greater than the sum of its parts. Just imagine succulent stewed chicken in a bed of tender-crisp vegetables with a deliciously herbal sauce. Yeah, that’s this dish.

Roasting the eggplant and zucchini in the oven while the chicken is cooking saves time, meaning this recipe is done in just about an hour. And the dish can be made ahead, since the flavors improve the longer the dish sits.

Chicken Cacciatouille

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: 6-8

Serving Size: about 1 cup

Chicken Cacciatouille

Ingredients

  • 5 cups eggplant (about 2 small), cut into 1/2-inch dice
  • 3 medium zucchini, cut into 1/2-inch dice
  • 3 tablespoons butter, melted
  • 1 tablespoon olive oil
  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoons salt, divided
  • 2 pounds boneless skinless chicken thighs
  • 3 tablespoons butter, divided
  • 1 medium onion, cut into 1/2-inch dice
  • 4 cloves garlic, peeled and minced
  • 2 red peppers, roughly chopped
  • 2 teaspoons herbes de Provence
  • 1 cup dry red wine
  • 1 28-ounce can diced fire-roasted tomatoes

Directions

  1. Preheat oven to 425ºF.
  2. Toss zucchini and eggplant with melted butter and olive oil, and spread on two baking sheets.
  3. Place in preheated oven for 30-40 minutes, or until softened and beginning to color. Set aside.
  4. While eggplant is roasting, mix flour with salt in gallon-sized resealable plastic bag. Toss chicken pieces with flour mixture until lightly coated. Heat 1 tablespoon butter in large Dutch oven over medium high heat until just about sizzling. Add chicken in batches, adding remaining butter as needed to prevent the chicken from sticking, and cook until golden on all sides. Remove from pan.
  5. Add onions and 2 tablespoons butter to same skillet, sprinkle with salt, and cook 5-7 minutes, or until onions are soft and translucent. Add garlic and peppers, and sauté 1-2 minutes before adding the herbes de Provence.
  6. When herbs begin to bloom, add wine to skillet and cook until alcohol has dissipated, scraping up any browned bits that cling to the pan; then add tomatoes. Bring mixture to boil. Add roasted eggplant and zucchini and stir until well combined.
  7. Nestle chicken pieces into the tomato mixture. Cover and simmer for 20-25 minutes, or until chicken is tender and cooked through.
  8. Serve as-is or over pasta with crusty bread to sop up flavorful sauce.

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