Rotisserie Chicken with Quick Summer Ratatouille – We Heart Local BC

Rotisserie Chicken with Quick Summer Ratatouille

Rotisserie Chicken With Quick Summer Ratatouille

Submitted by: Chef Eric Akis, The Great Rotisserie Chicken Cookbook

Ingredients:

  • 2 Tbsp (30 mL) olive oil
  • 1⁄2 small eggplant, diced
  • 1 small onion, diced
  • 1 medium green bell pepper, diced
  • 1 medium zucchini, diced
  • 6 to 8 white or brown mushrooms, each quartered
  • 2 garlic cloves, chopped
  • Pinch of dried, crushed chili flakes
  • 1 can (14 oz/398 mL) diced tomatoes
  • 2 Tbsp (30 mL) tomato paste
  • 1 cup (250 mL) tomato sauce
  • 1⁄2 cup (125 mL) chicken stock
  • 1⁄4 cup (60 mL) chopped fresh basil
  • Salt and freshly ground black pepper to taste
  • 1⁄4 cup (60 mL) freshly grated parmesan cheese (optional)
  • 1 rotisserie chicken, hot, cut into portions

Instructions:

  1. Heat olive oil in a wide pot or a skillet over medium to medium-high heat. Add the eggplant, onions, bell peppers, zucchini, mushrooms, garlic, and chili flakes, and cook until the mushrooms release their juices and become tender, 7 or 8 minutes.
  2. Add the tomatoes, tomato paste, tomato sauce, and stock and bring to a simmer. Cook for 10 minutes, until the vegetables are quite tender, then stir in the basil. Season with salt and pepper and fold in the parmesan.
  3. To serve, divide the ratatouille among 4 wide, shallow bowls. Arrange the chicken on top and serve.

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