July 6, 2022

Chef Scott Cohen, Chef Instructor at Auguste Escoffier School of Culinary Arts shares his classic French dish with a twist – Simmered Chicken Ratatouille with Penne and Summer Basil.

Table of Contents

Ratatouille

Ingredients

  • 1 each yellow onion, large dice
  • 1 each red bell pepper, large dice
  • 1 each yellow bell pepper, large dice
  • 1 each jalapeno pepper, seeds removed, brunoise
  • 2 each zucchini, large dice
  • 1 each yellow squash, large dice
  • 1 each eggplant, large dice
  • 5 each garlic cloves, minced
  • 1 each 14 ounce can diced tomato
  • ½ tsp basil, dried
  • ½ tsp thyme leaves, dried
  • 2 each bay leaves, dried
  • 5 ounces olive oil
  • As needed Kosher salt
  • As needed black pepper, ground

Directions

  1. In a pot add 3 oz of olive oil and lightly smoke on high heat. Then add onions, peppers, and sweat on medium heat until the onions turn translucent.
  2. Remove the ingredients and set them aside. Then add the rest of the oil to the pot and heat until smoking high heat. Then add zucchini, yellow squash, and eggplant. Sear and mix until the vegetables are lightly pliable.
  3. On medium heat add the onion pepper mixture back in and turn on high. Then add garlic and cook garlic for 30 seconds in the vegetable mixture and add tomatoes and all of the spices/leaves and season to taste with salt and pepper.
  4. Cover and cook on low heat for 15 minutes. Until it is stew-like.

Chicken and Penne

Ingredients

  • 4 each chicken thighs, bone-in
  • ½ pound penne pasta, cooked al dente
  • 10 leaves basil, fresh, chopped
  • ½ tsp paprika
  • As needed Kosher salt
  • As needed black pepper, ground
  • 2 ounces olive oil

Directions

  1. In a sauté pan heat oil, season thighs lightly with paprika, and salt and pepper to taste. Then sear both sides medium heat until golden brown and remove.
  2. Add the chicken to ratatouille and cook thighs at low heat covered with ratatouille and lid for 45
    minutes.
  3. Remove chicken thighs and clean meat off the bone, chop meat return to ratatouille and add 1/2 pound of cooked al dente penne pasta to chicken and ratatouille mixture.
  4. Adjust seasoning and salt and pepper to taste. Then add basil and serve hot.

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