Chicken ratatouille

Chicken ratatouille

Oct 9 2019


25-30 mn

Serves 5

This is the perfect comfort dish for fall, when weather is starting to change but has not quite yet! You can simmer this in a dutch oven for 25-30 minutes or put it all in pressure cooker and you will be done in 10!


  • 1 onion, minced
  • 2-3 garlic cloves
  • 5 chicken thighs, boneless, skinless
  • 1 eggplant
  • 1 zucchini
  • 1 red pepper
  • 1 yellow pepper
  • 1 jar of diced tomatoes
  • Fresh herbs: basil, rosemary and thyme
  • 2-3 tbsp of olive oil
  • Salt and pepper to taste


In a dutch oven, sauté the onion and garlic with the olive oil on medium (keep a close eye on it, you don't want to burn it) for a couple of minutes.

Add the chicken and cook for a couple of minutes on each sides, until it has a nice golden brown color (this adds tons of flavor) and add some salt and pepper.

Chop all the veggies into small cubes (no need to peel them, this is why I love this recipe so much!) and add them to the pot.

Pour the tomatoes and add the herbs, give it a good stir, cover and simmer for 20-25 minutes until chicken is cooked through and veggies have soften. So this taste even better when made in advanced and reheated just before eating.

If you want to make this even more quickly, do it in pressure cooker. Cook the onions, garlic and chicken on sauté mode of a couple of minutes. Then add all the rest, close the lid and use the pressure cooking mode for 10 minutes. Let the pressure release naturally, open and enjoy!

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