Chicken Stew with Ratatouille Vegetables

 Fall’s coming. I can feel it. I walked out of the house yesterday morning, and if I hadn’t been heading out on a run I would have gone back in for a sweater. By the time I got to the farmer’s market around noon the sun was bold and bright, but by early evening that unmistakable chill was back in the air. Good, I thought. Stew season’s back. Finally it’s time for one of my shove-it-in-the-oven stews, but this time with all those late-summer vegetables.

This stew is no different from any of my other shove-it recipes. Just cut up boneless, skinless chicken thighs and some of those eggplant, zucchini, peppers, and onions you’re trying to figure out what to do with. Add them to the pan with cherry tomatoes, garlic, olive oil, and herbes de Provence. And yes, that’s it. You’re done. Just shove that roasting pan in the oven and head outdoors to soak up the last of the summer sun!

Shove-in-the-Oven Chicken Stew with Summer Vegetables
Serves 6 to 8

2 pounds boneless, skinless chicken thighs, cut into large chunks
1 medium eggplant, trimmed and cut into one-inch dice
1 large sweet onion, peeled and cut into one-inch dice
1 yellow bell pepper, stemmed, seeded, and cut into one-inch dice
2 medium zucchini, trimmed and cut into one-inch dice
2 cups (1 pint) cherry tomatoes
8 peeled garlic cloves, sliced
1/4 cup olive oil
1 tablespoons herbes de Provence or Italian seasoning
Salt and ground black pepper

Adjust oven rack to lowest position and heat oven to 425 degrees. Place chicken, eggplant, onion, pepper, zucchini, tomatoes, and garlic in a large roasting pan. Add olive oil, herbs, and a sprinkling of salt and pepper; gently toss to coat.
Roast until chicken and vegetables are fully stewed, 45 minutes to an hour. Remove from oven. Stir lightly to mix and serve!