Ratatouille Chicken Stew

I've been wanting to try this recipe for a long time, and I'm so glad I finally did - it was really good. While it does take a while, it is very easy. The chicken was moist with crispy skin, and the vegetables were full of flavor. All you need is some good, crusty bread, and maybe the rest of the wine used to make the stew, and you've got a great meal!

Ratatouille Chicken Stew

(adapted from Kosher by Design Entertains, Susie Fishbein)

Olive oil

1 chicken cut into 8 pieces, or 10 cchicken thighs

1 small Asian or Italian eggplant, cut into 1/2-inch cubes

2 carrots, cut into small chunks

1 onion, cut into small chunks

1 celery stalk, cut into small chunks

1 bay leaf

2 teaspoons dried thyme

1 teaspoon whole black peppercorns

2 shallots, thinly sliced

3 cloves garlic, sliced

1/3 cup sliced black olives (optional)

1 (14-ounce) can artichoke hearts, drained

1/2 cup red wine

1 (28-ounce) can crushed tomatoes

2 roasted red peppers (jarred), sliced

Preheat oven to 400 degrees.

Heat 1 tablespoon olive oil in a dutch oven, or very large saute pan. Add chicken pieces, in batches, skin side down. Sear on both sides until golden and remove from pan.

Add the eggplant to the pan , adding more olive oil if necessary, and saute for 3-4 minutes. Add the carrots, onion, celery, bay leaf, thyme, and peppercorns. Saute 6-8 minutes, until onions soften. Add the shallots and garlic; saute until soft, 4-6 minutes. Add the olives, if using, and the artichokes. Add the wine, and let cook until wine is reduced to 2 teaspoons.

Add the crushed tomatoes and the roasted red peppers. Simmer until the vegetables are soft, 5-10 minutes.

Place chicken, skin side up, on top of the vegetables. Do not submerge or skin will get rubbery.

Put pan in oven and cook, uncovered, for 50 minutes. Spoon some of the juices and vegetables over the chicken and bake for another 2 minutes.

4-6 servings