Summer Chicken Stew with Ratatouille Vegetables
 
 
by:
Serves: 4
Ingredients
  • 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
Instructions
  1. If Roasted Ratouille is not yet made, do it now.
  2. 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/