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Chicken ratatouille

Ratatouille is a famous French Provencal dish of stewed vegetables. If you have any leftover grilled/barbecued/roasted meat or fish you can add some to the stew andvoilayou’ll have a hearty meal! Thischicken ratatouillecan be made with leftover grilled chicken thighs or, for a vegan version, why don’t you try plant-based “chicken” pieces? Serve it with rice, pasta, gnocchi or just some fresh bread.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: French
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 large cups shredded chicken or vegan chicken pieces
  • 1 Tbsp olive oil
  • 1 onion
  • 2 cloves of garlic minced
  • 1 courgette
  • 1 bell pepper
  • 2 tsp dried marjoram or fresh thyme
  • 1 pinch of chilli flakes optional
  • 4 ripe tomatoes
  • 1 tsp tomato purée
  • About 200 ml white wine or vegetable stock
  • Juice of 1 lemon
  • Fresh parsley or basil to serve

Method
 

  1. Thinly slice the onion and bell pepper.
  2. Cut the courgette into cubes. Roughly chop the tomatoes.
  3. If you’re using vegan chicken pieces, heat some olive oil in a large casserole dish and brown the pieces all over for 3-4 minutes, then set them aside.
  4. Heat some more oil and add the onion and pepper slices. Gently sauté them for 5 minutes, then add the courgette, thyme leaves (or dried herbs of your choice), the tomato purée, tomatoes, garlic, chilli flakes (if used) and the lemon juice. If the tomatoes are not ripe, add a pinch of sugar. Season to taste. Cook over medium heat until sticky (for about 3-5 minutes), then add the wine or stock.
  5. Cover the pan and simmer over low heat for about 20 minutes or until the veggies are tender and the sauce is thick and sticky. Add the vegan chicken pieces or the shredded chicken.
  6. Stir for a minute or so to warm through.
  7. Taste and season with salt and pepper, if needed.
  8. Serve with chopped basil or parsley leaves scattered on top.