Chicken with Ratatouille
⏳ Time
1 hour
🥕 Ingredients
21
🍽️ Servings
2
Description
A vacuum sealer is a common item in restaurant kitchens. In a vacuum environment, it's convenient not only to store food, including chopped vegetables, but also to cook. Home models, such as those from brands like <a href="http://www.rotelin.ru/catalog/tovar/vacuum_sealer/">Rotel</a>, start at around $50.
Ingredients
- Thyme - 8 stalks
- Chicken fillet - 1 piece
- Butter - 2.3 oz
- Courgette - ½ pieces
- Eggplants - ½ pieces
- Sweet Pepper - ½ pieces
- Onion - ½ heads
- Garlic - 4 cloves
- Olive Oil - 3 spoons
- Sugar - a pinch
- Tomatoes - 1 piece
- Basil - 2 stalks
- Cilantro - 6 stalks
- Potato - 2 pieces
- Parsley - 2 stalks
- Ground Cumin - a pinch
- Chicken Broth - 3 fl oz
- Port Wine - 1 fl oz
- White Pepper (whole) - to taste
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Lightly season the chicken with salt and pepper, then vacuum seal it along with a couple of sprigs of thyme and a piece of butter weighing about 20 grams. Heat water to 147°F and keep the bag with the chicken in it for one hour.
Step 2
Chop the vegetables into cubes, making the eggplant and zucchini slightly larger, and the onion and bell pepper smaller. First, sauté the eggplant in olive oil until golden brown. Transfer it to a paper towel, add more oil to the pan, and sauté the zucchini in the same way, then transfer it to a paper towel.
Step 3
Add oil to the skillet and toss in the onion, bell pepper, and leaves from a few sprigs of thyme. Finely chop three cloves of garlic. When the onion starts to soften, add the garlic and a pinch of sugar, and sauté until golden. Season the onion and pepper with black pepper, then remove from heat.
Step 4
Cut the tomato into quarters and scoop out the insides, leaving about 3–4 mm of flesh attached to the skin. Dice the remaining tomato.
Step 5
Place all the vegetables, including the fresh tomato, into a pot, stir, and simmer for about five minutes over medium heat.
Step 6
Meanwhile, chop some basil and cilantro, and add them to the ratatouille at the end along with a pinch of cumin or curry.
Step 7
Reduce the broth with a sprig of thyme and 50 grams of port wine. Cook over high heat until the liquid reaches a syrupy consistency, then add 5 grams of butter. Melt it in and remove the sauce from the heat.
Step 8
Slice two medium potatoes into thin half-moons, add them to a skillet heated with vegetable oil, and sauté. Once they are golden brown, season with salt and pepper, and add a clove of finely chopped garlic. At the very end, stir in some butter and chopped parsley. Remove from heat and mix well.
Step 9
Slice the chicken and place it on top of the ratatouille. Drizzle the sauce around it. Serve with potatoes.
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