Chicken Ratatouille

Classic French vegetable stew meets tender roasted chicken for a hearty one pot meal. Perfect on it's own or serve it over rice or pasta.

Ingredients:

2 tbsps olive oil

3 chicken legs, split

1 small eggplant, cut in 1" cubes (1 cup)

1 medium zucchini, cut in 1/2" cubes (2 1/2 cups)

2 1/2 cups cherry tomatoes

1 red bell pepper, diced 

1 small red onion, diced (1/2 cup)

2 stalks celery, sliced

4 tsps minced garlic

2 tbsps tomato paste

1 tsp dry oregano

1 tsp basil

1 tsp garlic powder

1/2 tsp smoked paprika

salt and pepper to taste

1 cup chicken broth

pinch of sugar

fresh basil to garnish

Preheat the oven to 400°F. Prep all the veggies and split the chicken legs, seasoning with a sprinkling of oregano, basil, garlic powder, smoked paprika, salt and pepper. Keep the rest for later. Heat olive oil to medium high heat in an oven proof deep skillet. Add the chicken and brown 5 minutes, flip and cook another 5 minutes. Remove and set aside. Turn heat down to medium and add the onion, cooking 2-3 minutes. Add eggplant and garlic for 3 minutes then add the tomato paste, tomatoes, celery, zucchini, bell pepper and the rest of the seasonings with a pinch of sugar. Stir and sauté 8-10 minutes.  Add the broth to de-glaze the pan.  Place the chicken back in the skillet, snug in the juices, and into the oven at 400°F for 15 minutes. Turn the chicken over and return to the oven for another 10-15 minutes or until the internal temperature reaches 160°F. Let rest 5-10 minutes then serve garnished with fresh basil. Serves 4

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