Chicken and ratatouille


Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
160°C oven


  • 2 zucchini (courgettes)
  • 4 tomatoes
  • 1 eggplant (aubergine)
  • 2 onions
  • 1 free-range chicken
  • 1 bunch basil
  • 4 tablespoons olive oil
  • 4 garlic cloves
  • 100 g dry black olives, pitted
  • 200 ml brown chicken stock
  • Salt and pepper

1 flameproof casserole dish

1 chopping board


Cut the zucchini, tomatoes and eggplant into cubes.

Peel and slice the onions. Slip the basil leaves under the skin of the chicken breasts.

Place the chicken in a flameproof casserole dish, sprinkle with olive oil and arrange the onions and garlic around the chicken.

Cook in the oven for 30 minutes.

Add all of the vegetables, the olives and chicken stock, season with salt and pepper, cover and cook for another 1 hour.