Chicken with ratatouille
2 servings
60 minutes
Chicken with ratatouille is a harmony of French flavor embodied in an exquisite dish. Ratatouille, known as a simple yet refined vegetable appetizer from Provence, perfectly complements the tender chicken fillet cooked sous-vide. The golden-browned vegetables create a rich palette of flavors that combine the sweetness of peppers, the slight bitterness of eggplant, and the freshness of zucchini. The aromatic broth with hints of port wine adds a deep, rich taste to the dish. Potatoes sautéed with garlic and parsley provide textural completeness. This dish is a true delight for lovers of French cuisine, ideal for both cozy family dinners and festive gatherings.
1
Slightly salt and pepper the chicken, vacuum it with a couple of thyme sprigs and a piece of butter weighing about 20 g. Heat the water to 64 degrees and keep the chicken bag in it for an hour.
- Chicken breast fillet: 1 piece
- Thyme: 8 stems
- Butter: 65 g
- Salt: to taste
- Ground black pepper: to taste
2
Cut the vegetables into cubes, with eggplant and zucchini a bit larger, and onion and pepper smaller. First, fry the eggplant in olive oil until golden. Transfer to paper, add more oil to the pan, and fry the zucchini in the same way, then transfer to paper.
- Courgette: 0.5 piece
- Eggplant: 0.5 piece
- Bell pepper: 0.5 piece
- Onion: 0.5 head
- Olive oil: 3 tablespoons
3
Add oil to the pan and toss in the onion, pepper, and leaves from a few sprigs of thyme. Finely chop three cloves of garlic. When the onion starts to soften, add the garlic, a pinch of sugar, and fry until golden. Season the onion with pepper and remove from heat.
- Olive oil: 3 tablespoons
- Thyme: 8 stems
- Garlic: 4 cloves
- Sugar: pinch
- Ground black pepper: to taste
4
Cut the tomato into quarters and remove the insides, leaving 3-4 mm of skin. Dice it.
- Tomatoes: 1 piece
5
Put all the vegetables, including the fresh tomato, into the pot, stir, and simmer for about five minutes over medium heat.
- Tomatoes: 1 piece
6
Meanwhile, chop some basil and cilantro and add them to the ratatouille at the end along with a pinch of cumin or curry.
- Basil: 2 stems
- Cilantro: 6 stems
- Ground cumin: pinch
7
Simmer the broth with a sprig of thyme and 50 g of port wine. Cook on high heat until the liquid reaches a syrupy consistency, then add 5 grams of butter. Melt it and remove the sauce from the heat.
- Chicken broth: 100 ml
- Port wine: 50 ml
- Butter: 65 g
8
Cut two medium potatoes into thin half-moons, toss them into a heated pan with vegetable oil, and fry. When they turn golden, add salt, pepper, and a clove of finely chopped garlic. At the end, add more butter and chopped parsley. Remove from heat and mix well.
- Potato: 2 pieces
- Olive oil: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Garlic: 4 cloves
- Butter: 65 g
- Parsley: 2 stems
9
Slice the chicken and place it on the ratatouille. Pour the sauce around it. Serve with potatoes.
- Chicken breast fillet: 1 piece
