Summer Chicken Stew with Ratatouille Vegetables
by: Three Many Cooks
Serves: 4
- 2 cups Roasted Ratatouille
- 8 medium boneless, skinless chicken thighs (about 1½ pounds)
- 1 tablespoon olive oil
- Salt and ground black pepper
- ½ cup each: white wine and chicken broth
- 12 coarsely chopped pitted kalamata olives (about ¼ cup)
- 2 tablespoons chopped fresh basil leaves
- If Roasted Ratouille is not yet made, do it now.
- Drizzle chicken with oil and a sprinkling of salt and pepper. Heat a large skillet over medium-high heat. Add chicken thighs to hot skillet: sauté, turning only once, until golden brown on both sides, 7 to 8 minutes. Add wine and reduce by about half. Add chicken broth, ratatouille, and olives. Reduce heat to medium-low, cover and simmer to blend flavors, about 5 minutes. Stir in basil and serve.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/salads-and-sides/one-batch-of-ratatouille-yields-3-simple-summer-meals/
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