Ratatouille Baked Rooster takes a basic French dish and turns it right into a family-friendly consolation meals dish loaded with veggies.
Ratatouille Baked Rooster
This one pot baked rooster and vegetable dish is an effective way to make the most of eggplants now that they’re in your backyard or at farmers’ markets. Ratatouille is often a vegetarian dish, however I really like the way it’s mixed with rooster right here. If you wish to go strictly meatless, strive my Baked Ratatouille, Ratatouille with Farro, or these Grilled Veggie Stacks with Mozzarella. You can too see extra rooster recipes right here.
This recipe is barely tailored from Repair It with Meals: Extra Than 125 Recipes to Tackle Autoimmune Points and Irritation: A Cookbook (affil hyperlink) by Michael Symon. On this cookbook, Superchef Michael Symon provides you tasty recipes with a 10-day “reset”. The e-book has 4 main sections with a “Repair” for every of the set off areas: Dairy Free, Sugar Free, Flour Free, Meat Free.
I gravitated in the direction of this dish, as a result of I really like how he elevated a French basic aspect dish to a foremost course, making a mouthwatering stew that’s good this time of 12 months. By ending the rooster within the stew, the greens are much more flavorful and the rooster stays moist, a win win!
How To Make Ratatouille Baked Rooster
On this rooster stew you can see onions, garlic, eggplant, zucchini, bell peppers and tomatoes, seasoned with recent basil. Every little thing you’ll find on the farmers’ market proper now! It’s dairy-free, gluten-free and excellent for Whole30 diets.
Extra Rooster Stew Recipes You Will Love
- Sofrito Rooster Stew
- Moroccan Chickpea and Turkey Stew
- Rooster and Andouille Sausage Stew
- Paprika Rooster Stew
- Jamaican Stew Rooster
Ratatouille Baked Rooster
4.85 from
57 votes
10
Cals:
543
Protein:
63.5
Carbs:
28.5
Fats:
20
Ratatouille Baked Rooster takes a basic French dish and turns it right into a family-friendly consolation meals dish loaded with veggies.
Course:
Dinner
Delicacies:
American, French
Prep:
10 minutes minutes
Cook dinner:
1 hour hr
Whole:
1 hour hr 10 minutes minutes
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Saved! WW Factors
Yield:
4 servings
Serving Dimension:
2 thighs 3/4 cup veggies 1x 2x 3x
Substances
- ▢ 2 tablespoons extra-virgin olive oil
- ▢ 8 bone-in rooster thighs, pores and skin eliminated
- ▢ Kosher salt and freshly floor black pepper
- ▢ 1 small yellow onion, roughly chopped
- ▢ 5 garlic cloves, minced
- ▢ 1 massive eggplant, peeled and minimize into 1-inch cubes
- ▢ 1 tablespoon tomato paste
- ▢ 1 tablespoon finely chopped recent thyme
- ▢ 2 medium zucchini, minimize into ½-inch cube
- ▢ 1 yellow bell pepper, minimize into ½-inch squares
- ▢ 5 vine-ripened tomatoes, minimize into ½-inch cube
- ▢ 1 cup recent basil leaves, finely chopped
Directions
- Preheat the oven to 400°F.
- Set a big Dutch oven over medium-high warmth. Add 1/2 tablespoon olive oil and warmth to shimmering.
- Pat the rooster dry with paper towels, season on all sides with salt and pepper, and set the rooster down within the pan. Cook dinner, with out shifting, till properly browned and the meat releases from the pan, about 5 minutes.
- Flip and proceed cooking till the opposite aspect begins to brown, about 3 minutes. Take away the rooster to a plate and put aside.
- Cut back the warmth to medium and add the remaining olive oil, onion, garlic, and a pinch of salt. Cook dinner, stirring often, till the greens start to melt, about 3 minutes.
- Add the eggplant and one other pinch of salt and cook dinner, stirring often, till the eggplant begins to melt, about 5 minutes.
- Add the tomato paste and thyme and cook dinner, stirring always, for 1 minute.
- Add the zucchini, bell pepper, tomatoes, one other pinch of salt, and a twist of black pepper and cook dinner, stirring often, till the entire greens are tender, about 10 minutes.
- Take away the pan from the warmth.
- Partially submerge the rooster into the greens. Switch the pot to the oven and cook dinner, uncovered, till the thickest portion of the rooster reaches an inner temperature of 160°F, about 20 minutes.
- Take away from the oven and let stand for 10 minutes. Stir within the basil and serve.
