Chicken Ratatouille Recipe for two

A basic ratatouille recipe can be served in so many ways. Here we will create a meal for two that combines the summer vegetables with either chicken breasts or boned thighs. Traditional mediterranean ratatouille would also include aubergine (eggplant).

There is a fair bit of chopping to do before cooking this chicken ratatouille, but once that is all done it can be popped in the oven to take care of itself, leaving you free to relax.

Prep time: 10 min

Cook time: 1 hour 10 min

Total time: 1 hour 20 min

Yield: 2 servings

Ingredients:

• olive oil; 2 teaspoons
• garlic; 1 clove
• onion; 1 large
• red (bell) pepper; 1
• zucchini (courgette);1 medium sized
• tomatoes; 1 tin chopped
• basil leaves; 2 chopped (or 1/2 teaspoon dried basil)
• dried oregano; 1/2 teaspoon
• 2 skinless chicken breasts; 2 (or 6 skinned, boned thighs)

Directions:

1. Start by preparing the vegetables. You can do this ahead of time and pop them in the fridge for later if you wish. Crush, or chop the garlic finely. Peel and chop the onion. Slice or chop the red pepper. Top and tail the courgettes and cut into chunks (no need to peel).

2. When you are ready to start cooking, turn the oven on to warm up to 350 degrees F, 180 degrees C or gas mark 4.

3. Heat the olive oil in a deep frying pan, or a flameproof casserole dish, on the stove top. Add the garlic, onion and red pepper and cook gently for 2-3 minutes.

4. Then add all the remaining ingredients to the pan (now you know why you need a deep pan) and bring it to the boil. Keep stirring while it heats up.

5. If you have used a frying pan, now is the time to pour everything into a casserole dish. Cover the dish and pop it into the oven. Cook for 1 hour.

6. Serve this chicken ratatouille recipe with rice or mashed potatoes.