Traditional Chicken Ratatouille

Traditional Chicken Ratatouille

  • Prep: 10 min
  • Cook Time: 35 min
  • Total: 45 min
  • Serving: 4 Servings

Ratatouille is a traditional French vegetable stew made from a wide variety of vegetables. Serve it with some thickly sliced peasant bread and a bottle of Shiraz, Barbaresco or Côtes de Provence.


  • 4 medium chicken breast halves, skinned, de- boned, and cut into 1-inch pieces
  • 1 eggplant, cut into 1/2-inch cubes
  • 1 large onion, cut into 1/2-inch pieces
  • 2 red, orange, or yellow bell peppers, cut into 1/2-inch pieces
  • 2 zucchini, cut into 1/2-inch pieces
  • 2 yellow squash, cut into 1/2-inch pieces
  • 1 28-ounce can diced tomatoes
  • Large handful basil leaves, roughly chopped
  • 1/2 cup chopped Kalamata olives
  • 3 tablespoons balsamic vinegar
  • 1/2 cup crumbled feta cheese
  • 5 tablespoons extra virgin olive oil
  • Sea salt and freshly ground pepper


  1. Place 2 tablespoons of olive oil into a large sauté pan over medium heat. Once the oil begins to shimmer, add the chicken and sauté for 8 minutes. Remove from the pan and set aside.
  2. Place 1 tablespoon of olive oil into a large sauté pan over medium heat. Add the eggplant and sprinkle with a few pinches of salt and pepper; sauté for 7 minutes until soft. Remove the eggplant from the pan and set aside.
  3. Add another tablespoon of oil to the pan. Once hot, add the onion and the bell pepper and cook for 7 minutes. Remove the onion mixture from the pan and set aside.
  4. Add 1 more tablespoon of oil to the pan followed by the zucchini and squash. Sprinkle with some salt and pepper and then sauté the mixture for 6 minutes. Stir in the tomatoes and the cooked chicken and cook the mixture for 4 minutes before transferring the eggplant, peppers and onions back into the pan.
  5. Bring the mixture to a simmer and cook for 2 minutes before stirring in the vinegar, olives and basil. Season with additional salt and pepper if needed and then serve hot, topped with the feta cheese.

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