Ratatouille with Chicken

Ingredients

• 1.2 kg chicken (1 whole chicken)
• 1 eggplant
• 2 Zucchini
• 2 red onions
• 4 tomatoes
• 1 red bell pepper
• 2 Garlic cloves
• 1 tsp tomato paste
• 1 tsp paprika powder
• olive oil
• 200 ml chicken broth
• Salt
• Pepper (freshly ground)
• 0.5 bunch Basil

Instructions

1. 1.

   Divide the chicken into eight pieces, wash and pat dry.

2. 2.

   Wash and trim the eggplant and zucchini; cut the eggplant lengthwise in half and slice into rounds. Sprinkle with a little salt and let sit to draw out water, then rinse and pat dry. Slice the zucchini diagonally into thick rounds.

3. 3.

   Wash the tomatoes and remove stems if desired.

4. 4.

   Wash the bell pepper, halve it, trim, and cut into large pieces.

5. 5.

   Peel and halve the garlic cloves.

6. 6.

   Season the chicken pieces with salt and pepper and brown them in a pan or Dutch oven in hot oil until golden. Remove and set aside. Sauté onions, eggplant, and zucchini in the same pan. Add bell pepper and garlic, cook briefly, then stir in tomato paste and deglaze with broth. Add tomatoes, season with paprika powder, salt, and pepper. Place the chicken pieces skin-side up on top of the vegetables and bake at 180°C (350°F) for about 30–40 minutes, basting occasionally with liquid and stirring the vegetables. If needed, add more broth. Finally, fold in fresh basil leaves and season with salt and pepper to taste.