Ratatouille Baked Chicken
This one pot baked chicken and vegetable dish is a great way to utilize eggplants now that they are in your garden or at farmers’ markets. Ratatouille is typically a vegetarian dish, but I love how it’s combined with chicken here. If you want to go strictly meatless, try my Cheesy Baked Ratatouille, Ratatouille with Farro, or this simple skillet Ratatouille recipe. You can also see more chicken recipes here.
This recipe is slightly adapted from Fix It with Food: More Than 125 Recipes to Address Autoimmune Issues and Inflammation: A Cookbook (affil link) by Michael Symon. In this cookbook, Superchef Michael Symon gives you tasty recipes with a 10-day “reset”. The book has 4 major sections with a “Fix” for each of the trigger areas: Dairy Free, Sugar Free, Flour Free, Meat Free. I gravitated towards this dish, because I love how he elevated a French classic side dish to a main course, creating a mouthwatering stew that is perfect this time of year. By finishing the chicken in the stew, the vegetables are even more flavorful and the chicken stays moist, a win win!
How To Make Ratatouille Baked Chicken
In this chicken stew you will find onions, garlic, eggplant, zucchini, bell peppers and tomatoes, seasoned with fresh basil. Everything you can find at the farmers’ market right now! It’s dairy-free, gluten-free and perfect for Whole30 diets.
More Chicken Stew Recipes You Will Love
Sofrito Chicken Stew Moroccan Chickpea and Turkey Stew Chicken and Andouille Sausage Stew Paprika Chicken Stew Jamaican Stew Chicken
Recipes courtesy of Fix It with Food. Copyright © 2019 by Michael Symon and Douglas Trattner. Published by Clarkson Potter, an imprint of Penguin Random House.