Rosemary Chicken with Quick Ratatouille with all recipes

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Rosemary Chicken with Quick Ratatouille

Why this Recipe works: Ratatouille is traditionally a time – consuming recipe: The egg – plant, squashes, and onion are all cooked separately, married toward the end, and then gently simmered together until they are cohesive. For this recipe, we streamline things by cooking the vegetables in phases all in the same pan. By using this process, we build flavors as we go, and with each addition, the flavor of the dish is enhanced.

Ingredients: serve 4

5 tablespoons extra virgin olive oil

6 garlic cloves, minced

2 tablespoons grated lemon zest from 1 lemon salt and pepper

4 bone – in, skin – on split chicken breasts (about 3 pounds), cut in half crosswise

1 onion, halved and sliced thin

1 medium eggplant (about 1 pound), peeled and cut into ½ inch pieces

1 zucchini (about ½ pound), cut into ½ inch pieces

1 summer squash (about ½ pound), cut into ½ inch pieces

2 (14.5 ounce) can petite diced tomatoes

½ teaspoon herbes de provence

Procedures:

1. Adjust oven rank to middle position and hat oven to 450 degrees. Toss 1 tablespoon oil, 2 garlic cloves, rosemary, lemon zest, 1 teaspoon salt, and ½ teaspoon pepper together. Rub chicken with herb mixture. Transfer to rimmed baking sheet and roast chicken until temperature registers 160 degrees, about 20 minutes. Transfer to platter and tent with foil.
2. Meanwhile, heat additional 2 tablespoon oil in Dutch oven over medium – high heat until shimmering. Add onion and ½ teaspoon salt and cook until softened, about 4 minutes. Add remaining garlic and cook until fragrant, about 30 seconds. Add remaining 2 tablespoons oil and eggplant begins to soften, about 4 minutes. Add zucchini, squash, tomatoes and herbes de province and cover. Cook until vegetable are soft, 10 to 14 minutes.
3. Remove cover and cook until slightly thickened and mixture is cohesive, 2 to 4 minutes. Season with salt and pepper. Serve with roasted rosemary chicken.

Tools instant read thermometers

When we first tested instant read thermometers in 2008, our hands down winner was thermowork’s accurate and easy to use superfast thermapen. The bad news is the model has been discontinued. But there’s good new also: thermoworks has upgraded its superfast thermometer with a mode the Splash Proof Super Fast thermapen that won’t turn off, even when wet. The screen remained lit when we checked the temperatures of ice water, chicken breasts, and roast beef. The ultimate challenge came when it was time to clean it: we ran the thermometer underneath hot water, and the LCD screen remained on. This improved model contains Biomaster, a thermally stable additive that the company claims prevents the growth of bacteria.