When I think of cooking seasonally, Ratatouille is the first thing I think about in the late summer, or early Autumn when vegetables are in abundance and I can’t resist buying a few of each variety from my local market.
Traditionally, each vegetable is cooked separately and then layered and baked. The process of preparing a traditional Ratatouille, although quite rewarding, is very time consuming and is something that is best reserved for a weekend project. I absolutely love the flavours of a ratatouille and as is my usual way of dealing with this kind of situation, I have made this traditionally time consuming recipe much easier and quicker but without sacrificing flavour. I’ve also added chicken!
My chicken ratatouille is made all in one skillet and I’m suggesting that you enjoy it topped on a grilled baguette that has been smeared with goat cheese – it’s wonderful all on its own too. The combination of tender chicken, fresh local vegetables and the creamy goat cheese is not only delicious but it’s a fun way to eat ratatouille for the kids of the house who would find it unappealing to eat vegetables straight up. I used LiberTerre chicken breast for this recipe because they stay juicy and taste great! You can also use chicken thighs or pork loin as an alternative. It serves as a great side dish or turn it into brunch by adding a fried egg on top and serve with a toasted baguette.
I love this dish also for its leftover possibilities. It’s great because there is no need to heat it up before you enjoy it again. Simply coat your bread with goats cheese, fill with the leftover ratatouille, and you have the most delicious sandwich!
I hope my skillet chicken ratatouille serves you well at an upcoming meal!
- 1 pound LiberTerre chicken breast, cut into 1 inch pieces
- 1 yellow onion, thinly sliced
- 1 pound eggplant, cut into 1 inch pieces
- 2 Portobello mushrooms, cut into 1 inch pieces
- 1 pound zucchini, cut into 1 inch pieces
- 2 coloured peppers (about 1 cup)
- 2 cloves garlic, crushed
- 3 tomatoes, cut into 1 inch pieces
- 4 tablespoons olive oil
- 1 tsp Oregano flakes, divided
- ¼ tsp chili flakes
- Salt and Pepper to taste
- Fresh chopped basil, for garnish
- 1 baguette cut into thick slices
- 1 cup goat cheese
- Heat a large, heavy-bottomed skillet to medium-high heat. Add oil to the skillet and heat. Add the chicken pieces to the skillet and season with salt, pepper and half of the oregano. Cook the chicken until it is evenly browned, about 5 minutes. Transfer the cooked chicken to a plate and set it aside.
- Add more oil to the skillet. Add onion, mushroom and eggplant to the skillet and season with a pinch of salt. Stir frequently until they begin to soften, about 5 minutes.
- Add the zucchini, pepper and garlic; cook, stirring occasionally, until slightly softened, about 5 minutes.
- Add tomatoes, hot chili flakes, salt and the rest of the oregano. Return the cooked chicken to the skillet and cook, stirring occasionally, until vegetables are tender and chicken is cooked through, about 10 minutes.
- Serve warm with fresh chopped basil and a fresh baguette. Alternatively, grill slices of the baguette and top with goat cheese and ratatouille mixture.
* If your goat cheese is really firm, a quick way to soften it to make it more spreadable is to run it under warm water while it is still in its packaging. Use your hands to squeeze the package under warm water. This will soften your goat cheese and make it easier to spread.
*This post was created as part of a paid partnership between Daily Tiramisu and Retail Ready Foods. However, and as always, all opinions are my own.