Chicken Ratatouille Stew

Making ratatouille has been on my to-do list for months. I originally had planned to make it early in the fall and then things (like life) got in the way. So I kept pushing it back and back until finally I realized I had to just do it! I think part of the reason I kept procrastinating was because my relationship with eggplant is iffy at best. My previous experiences of using eggplant in the kitchen either flopped completely or just did not turn out the way I envisioned. But I do enjoy eggplant so I’ve never given up.

So, there you have it. That’s the back story for this recipe. Not very exxciting, I know. But they can’t all be exciting. And honestly, as long as they taste good, I don’t think the back story really matters very much to anyone, does it? Let’s get on to the stew…

Chicken Ratatouille Stew

  • 1 medium-sized eggplant
  • 1 zucchini
  • 1 yellow squash
  • 1 yellow onion
  • 1/2 green pepper
  • 1/2 red pepper
  • 4 cloves garlic
  • 3 T. olive oil
  • 1 t. salt
  • 1/4 t. crushed red pepper flakes
  • 1/2 – 1 lb. boneless, skinless breasts
  • 1 15 oz. can diced tomatoes
  • 1 c. chicken stock
  • 1 bay leaf
  • Additional salt and pepper, to taste

Cut eggplant into cubes. Slice zucchini and yellow squash. Place in a container, bowl or plastic bag together and refrigerate until using. Dice onion, pepper and garlic. Refrigerate until using.
+ 30 minutes simmer time Heat olive oil in a large stock pot. Add onions, peppers and garlic. Cook for 3 minutes. Stir in eggplant, squash and zucchini. Add salt and crushed red pepper flakes. Cook for about 5 minutes, until the squashes start to get lightly browned. Add chicken to the stock pot. Pour in tomatoes and chicken stock. Add the bay leaf. Bring to a boil, cover and reduce heat. Simmer for about 30 minutes, until chicken is fully cooked

Remove chicken and cube or shred. Add back to the pot and stir to combine. Remove bay leaf. Ladle into bowls. Add a handful of cooked rice or pasta into each bowl, if desired.

Obviously it’s not necessarily an authentic ratatouille, but it has all the flavors and it makes an awesome main dish for those of us still dealing with frigid cold and snowy nights.

3 thoughts on “Chicken Ratatouille Stew

  1. sorry, i do not want to be rude….but what you are cooking is not a ratatouille. i come from provence and have learnt how to cook it at a tender age. i realise that ratatouille is a popular dish, but frankly, i am offended when people ‘bastardise’ a cultural dish from my part of the world.
    i suggest that you check on the recipe, history and cultural place of such a simple dish before you publish your post. it is important because there are so many ‘versions’ of the dish online that one day, the real meaning and the dish itself might either disappear or mean something entirely different; that would be a shame.
    i would be happy to pass on the recipe i have learnt from many members of my family to you as a token of respect for you and the dish itself.

    many thanks.

    christophe lechevalier.

  2. even different regions of countries have unique variations of the same dish. Recipies are often adopted then adjusted based on the availability of ingredients. Seriously people arent trying to offend you personally, think of it as a compliment. People love Ratatouille! So much so that they add a little of their personal touch to it by adjusting the recipie. Imagine if you could only cook chicken on way, kinda of silly dont you think.

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