Chicken Ratatouille
Recipe from Better Homes and Gardens

The chicken simmers to perfection in this excellent vegetable combination that originated in the Mediterranean.


Chicken Ratatouille

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Servings: Makes 6 servings.
Prep Time: 25 mins
Total Time: 1 hr 20 mins
Related Categories: Bacon, Chicken, Dinner, Dutch Oven, Eggplant, Garlic, Low Calorie Dinners, Low Calorie Dinners, Low Carb Chicken Dishes, Low Sodium, Onions, Peppers, Tomatoes, Zucchini
 
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Ingredients
  • 1  3- to 3-1/2-pound
    broiler-fryer chicken, cut up
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  • 2  tablespoons
    cooking oil
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  • 1 
    large onion, sliced
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  • 1  clove
    garlic, minced
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  • 2 
    large tomatoes, diced
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  • 1 
    large green sweet pepper, cut into 1/2-inch strips
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  • 1 
    small eggplant (about 1 pound), peeled and cut into 1-inch chunks
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  • 2 
    small zucchini, cut into 1/2-inch chunks
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  • 1 
    bay leaf
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  • 1/2  teaspoon
    salt
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  • 1/4  teaspoon
    pepper
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  • 3  slices
    bacon, crisp-cooked, drained, and crumbled
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  •  
    Snipped parsley (optional)
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Directions
1.
Skin chicken. In a 4-1/2-quart Dutch oven cook chicken in hot oil over medium heat about 10 minutes or until chicken is lightly browned, turning to brown evenly. Remove chicken; set aside.
2.
Add onion and garlic to drippings in Dutch oven. Cook about 5 minutes or until tender. Add tomatoes, green sweet pepper, eggplant, zucchini, bay leaf, salt, and pepper. Return chicken to Dutch oven. Bring to boiling; reduce heat. Cover and simmer about 30 minutes or until chicken is tender and no longer pink, stirring occasionally. Spoon off excess fat, if necessary.
3.
Stir in bacon. Discard bay leaf. If desired, for a thicker sauce, transfer chicken to serving bowl; keep warm. Simmer vegetables, uncovered, for 5 to 10 minutes more. Pour sauce over chicken. Sprinkle with parsley before serving, if desired. Makes 6 servings.
Nutrition information
Calories 324, Total Fat 19 g, Saturated Fat 5 g, Cholesterol 82 mg, Sodium 327 mg, Carbohydrate 12 g, Fiber 4 g, Protein 28 g. Daily Values: Vitamin A 14%, Vitamin C 13%, Calcium 4%, Iron 11%. Percent Daily Values are based on a 2,000 calorie diet
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Related Recipe
Zucchini & Chickpea Ratatouille
Zucchini & Chickpea Ratatouille

Fans of zucchini and chickpeas will enjoy this vegetarian recipe. Italian-seasoned tomatoes and red pepper flakes add flavor and a hint of spice.

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