Back in late July-early August when we were on our family vacation on the Crystal Coast, we stayed in a friend’s condo complete with deck-side pool and an awesome view of the ocean. I love this particular beach because it was where I met Hubby over 17 years ago. We could even see the pier where we first met from our location just a quarter of a mile away down the beach. Even better was that both the boys wanted to see where their parents first met.
While we were there we ate some great food, including local seafood (boy, have we missed that since moving off the island!) and other wonderfully prepared culinary delights at a few of the local hotspots. But there were times that I cooked, too. I kept it simple for the most part; tacos and pasta, baked herbed chicken, roasted veggies, salads, etc.
At one point as Number Two and I were wandering around the grocery store trying to decide what to make, he suggested Ratatouille. I was a little surprised at first because I’m not so sure he realized what he was asking for. So I told him. And he still seemed totally up for it. So I was like, heck yeah! But alas, there were no yellow squash in stock and I really wasn’t feeling particularly creative, so needless to say we had to pass on the ratatouille.
Since then I have come across this awesome recipe for a one-skillet meal incorporating ratatouille. How can this go wrong? I am so excited to share this with you guys because I do love me some Ratatouille. Click the link for my previous post on Millefeuille Ratatouille, which is the layered kind seen in Disney’s movie Ratatouille. This recipe was adapted from Rachael Ray.
Skillet Ratatouille and Chicken
4 boneless, skinless chicken breasts
2 T EVOO
1 small eggplant
1 yellow bell pepper
1 medium yellow onion, chopped
2 small zucchini
1 large yellow squash
4 medium tomatoes, chopped
1/2 cup red wine
1 cup chicken broth
2 T butter
1/3 cup chopped parsley
salt & pepper
Parmesan cheese, for serving
1. Prep your veggies. Peel eggplant and cut into 34-inch pieces. De-stem and seed the bell pepper, cutting it into 1/2-inch pieces. Trim the zucchini and squash, quartering it lengthwise and again crosswise in 1/2-inch thick pieces.
2. Season the chicken with salt and pepper. Heat large skillet over medium heat and add 1 T of EVOO. Cook the chicken about 10 minutes, turning over once, and remove from skillet.
3. Deglaze the pan with the wine. Let it simmer a few minutes. Add the butter and broth and simmer a few minutes more. Set aside.
4. Put in some EVOO and add the eggplant to the skillet and cook until soft, about 5 minutes. Ladle in some of the wine/broth as needed. Transfer to a bowl and set aside.
5. Add the remaining EVOO and cook the bell pepper and onion, stirring, for about 2 minutes. Add in the zucchini and squash, season with salt and pepper, and cook until soft, about 5 minutes; Stirring often. Ladle in wine/broth as needed. Season with salt & pepper.
6. Add the tomatoes and reserved eggplant, then the chicken and remaining wine/broth. Cover and bring to a brisk simmer.
7. Reduce heat to low and simmer gently, partially covered, until the vegetables are very soft and the meat pulls apart easily using two forks; 30 minutes.
8. Serve over rice or noodles with grated cheese.
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