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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Ratatouille Chicken Thighs Recipe

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This recipe for Ratatouille Chicken Thighs is from The Welch Tribe Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Whisk Together for Balsamic-Thyme Oil:
3 T balsamic vinegar
2 T olive oil
2 T chopped fresh thyme
2 T minced garlic
1 t salt
1/2 t black pepper

Combine:
4 Roma tomatoes, quartered lengthwise
1 medium zucchini, cut into 1" chunks
1 medium onion, cut into 2" chunks
1 medium yellow or red bell pepper, cut into 1" chunks
1 eggplant, cut into 1" chunks
3 T Balsamic-Thyme oil
Salt and pepper

Toss with; Season; Roast:
8 bone-in, skin-on chicken thighs
Remaining Balsamic-Thyme oil

Top with:
Crumbled goat cheese
Directions:
Directions:
Preheat oven to 425º. Whisk all ingredients for the Balsamic-thyme oil together in a small bowl; set aside. Combine vegetables in a large bowl and toss with 3 T balsamic-thyme oil. Arrange vegetables on one side of a baking dish. Toss chicken with the remaining balsamic-thyme oil and place on the other end of the baking dish. Season everything with salt and pepper. Roast 45-60 minutes. Top vegetables with goat cheese. Serve immediately.
Personal Notes:
Personal Notes:
Super yummy dish that feels special but goes together in a snap. Don't leave out the goat cheese. I recommend serving over a bed of couscous. Leftover vegetables are fantastic on bruschetta the next day.

 

 

 

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