Chicken Ratatouille – Family Twist on a Classic French Country Dish

Chicken RatatouilleThis recipe was passed down from my mother-in-law’s French family to my husband. Ratatouille is typically a vegetarian dish, but my husband’s family likes to cook the stew with a whole chicken and serve over steamed white rice or with roasted potatoes.

Though he’s made ratatouille over the stove, my husband and I decided to test the effects of making it in a slow cooker. Served on a rainy Sunday evening, this dish is so heartwarming and reminiscent of the time we spent with my husband’s family in the French countryside.

Ingredients

2-3 Tbsp Olive or canola oil

1 Large yellow onion, roughly chopped

1 Whole chicken, cut into 6 serving pieces (2 breasts, 2 legs, 2 wings)

3 Zucchini, sliced

2 28-oz. cans Whole plum tomatoes, in sauce

Freshly ground black pepper

1 1/2 tsp Dry thyme

Salt

Directions

1. In a saute pan or cast iron skillet, saute onions in half of the olive oil for 3-4 minutes. Place in the slow cooker.

2. In the same pan over medium-high heat, use the remaining oil to fry the chicken pieces in 2-3 batches, turning after 2 minutes (4 minutes total per piece). Place in the slow cooker.

3. Add zucchini, canned tomatoes, pepper and thyme to the slow cooker. Cook on high for 4 hours.

4. After 4 hours, taste the ratatouille and season with salt as needed.

5. Serve hot over steamed white rice or with roasted potatoes.

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