Chicken with Tomato and Pepper Ratatouille
Chicken with Tomato and Pepper Ratatouille
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Ingredients
| 2 | tablespoons vegetable oil | |
| 4 | CO-OP Chicken Thighs, skin-on | |
| 1 | teaspoon salt, divided | |
| 1 | cup onions, large dice | |
| 1 | cup eggplant, one-inch dice | |
| 1 | cup red bell pepper, one-inch dice | |
| 1 | cup yellow bell pepper, one-inch dice | |
| 1 | cup zucchini, one-inch slices | |
| 1 | tablespoon garlic, finely minced | |
| ½ |
tablespoon smoked paprika | |
| 1 | can CAMPBELL'S Condensed Roasted Red Pepper and Tomato Soup | |
| ¼ |
cup water | |
| 1 | tablespoon basil, chopped | |
| 1 | teaspoon thyme, chopped | |
| 1 | teaspoon oregano, chopped | |
| ¼ |
cup Parmesan cheese, grated |
Directions
Serves: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Preheat oven to 375°F.
Heat vegetable oil in a large frying pan over medium-high heat. Season chicken with ½ teaspoon salt and place in pan skin-side down until skin is golden brown, then flip and lightly brown the other side; about two minutes per side. Set chicken aside.
Cook onions and eggplant in same pan until eggplant is lightly browned. Add peppers and zucchini and cook for about one minute. Add garlic, ½ teaspoon salt and paprika and cook for one more minute. Add soup and water and bring to a quick simmer.
Place ratatouille in an 8 x 10-inch casserole dish. Place chicken skin-side up on top of ratatouille and bake for 14 minutes.
Remove from oven and cool slightly. Sprinkle with herbs and Parmesan.