Cold ratatouille with chicken

Name: Cold ratatouille with chicken
Prep time: 45 min
Cook time: 1 h 20 min
Total time: 2 h 5 min
Yield: Serves 4
Cuisine: French
Ingredients: 2 tablespoons lemon juice; 250 g (8 oz) eggplant (aubergine), cut into short strips; 15 g (½ oz) bunch fresh basil, leaves trimmed and chopped; extra olive oil, for cooking; 2 cloves garlic, chopped; bouquet garni; olive oil, for cooking; 1 red capsicum (pepper), cut into short strips; 1 onion, chopped; 250 g (8 oz) zucchini (courgette), cut into short strips; 1 sprig of fresh thyme; 4 skinless chicken breast fillets; 400 g (l2¾ oz) tomatoes, peeled, seeded and chopped

Preparation info

Serves
4

Difficulty
Medium
Ready in
2 hr 30

Appears in

Summer

By Le Cordon Bleu

Published 1998

About

Ratatouille is a French Provençal vegetable stew, originally from Nice. In this recipe it is served cold and is therefore best prepared the day before serving.

Ingredients

Ratatouille

olive oil, for cooking
1 red capsicum (pepper), cut into short strips
250 g (8

Europe
France
Nice
Main course
Mediterranean
Gluten-free
Provence

Method

Preheat the oven to slow 150°C (300°F/Gas 2). To make the ratatouille, heat 1–2 tablespoons of oil in a deep, ovenproof frying pan. Sauté the capsicum strips for 2–3 mi