One Tray Chicken and Ratatouille Bake with Pistou
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One Tray Chicken and Ratatouille Bake with Pistou
Ingredients
4 Coles Chicken Thigh Cutlets, skin on
4 tomatoes, large dice
2 zucchini, large dice
1 Red Capsicum, large dice
1 Yellow capsicum, large dice
1 Green Capsicum, large dice
1 Eggplant, large dice
4 sprigs thyme
400g can Coles Diced Tomatoes
½ cup Coles Chicken Stock
Coles Sea Salt Flakes, to season
2 bunches basil
4 garlic cloves
½ cup Red Island Extra Virgin Olive Oil, plus extra to serve
Gruyere
Cheese
Method
Pre heat an oven to 180deg C.
In a large roasting tray combine the tomatoes, Zucchini, Capsicum, Eggplant, Thyme, tin tomato and stock, season with salt and drizzle with olive oil. Top with the chicken thighs skin side up. Drizzle skin with extra olive oil. Put in the oven and cook for 20-25 minutes until the chicken is cooked through and the vegetables are soft.
In a jug combine the basil, garlic olive oil and a pinch of salt. Process until smooth using a stick blender.
Serve in the roasting tray with the pistou drizzled over the top of the chicken and ratatouille.
Recipe by Michael Weldon
