Autumn Chicken Ratatouille

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Preparation info

  • Serves

    6–8

    • Difficulty

      Easy

Appears in

The New Kosher

The New Kosher

By Kim Kushner

Published 2015

  • About

I use peak-season fresh vegetables in this recipe-eggplant and yams—and combine them with chicken pieces in a large sauté pan on the stove top. I season the chicken with basil, dry mustard, cinnamon, and a splash of cider vinegar that adds just the right amount of tang. The result is a silky vegetable ratatouille surrounding hearty pieces of chicken. It’s a dinner that everyone in the family will enjoy (I even purée this dish for the baby), and it can even be cooked in advance and reheated