Chicken Vegetable Ratatouille
DAIRY
FREE
NUT
FREE
PALEO
DIET
Hearty and comforting, this colorful, vegetable-based stew is tasty cold or hot, depending on your preference. The Mediterranean influence captures the nourishing bounty of the summer season in one pot.
| Prep Time 15 minutes |
Cook Time 1 hour |
Makes 1 quart + 4 legs |
Serving Size 1 cup + 1 leg |
INGREDIENTS
4 skin-on, bone-in chicken leg quarters (about 2 lb.; 1kg)
1 tsp. sea salt
4 cups homemade chicken stock
¾ cup yellow onion, diced
4 cloves garlic, sliced
¾ cup green bell pepper, ribs and seeds removed, and diced
2 cups Italian eggplant, skin on and diced
1½ cups zucchini, skin on and diced
1½ cups yellow summer squash, skin on and diced
2 cups diced tomatoes
¼ cup fresh Italian flat-leaf parsley, chopped
¼ cup fresh basil leaves, chopped
¼ cup ghee or animal fat
METHOD
1 Place chicken leg quarters in a large, deep skillet, and season with sea salt. Add chicken stock to cover ⅔ of chicken. Set heat to medium-high.
2 When stock begins to simmer, cover, reduce heat to medium-low, and simmer for 45 minutes or until chicken legs are cooked through to an internal temperature of 165°F (75°C).
3 Add yellow onion, garlic, green bell pepper, Italian eggplant, zucchini, yellow summer squash, and tomatoes. Cover and cook for 15 more minutes.
4 Remove from heat. Add Italian flat-leaf parsley, basil, and ghee, and stir.
“Prevent food-borne illness by cooking chicken to an internal temperature of at least 165°F (75°C), as measured with a calibrated food thermometer.”
Variation
Winter Ratatouille
In place of the ingredients in step 3, substitute the following:
4 cloves chopped garlic
1 cup chopped leeks, white part only
1 medium peeled carrot, sliced into rounds
2 cups halved cremini mushrooms
2 cups peeled, seeded, and diced butternut squash
2 cups chopped red ripe tomatoes
2 teaspoons lemon juice
Increase the cook time to 20 minutes, and continue with step 4.
Chicken Vegetable Ratatouille