Cook_Real_Food_Every_Day-Vol._3_Issue_3_-_Summer_2019_

(^89) cook real food every day
Roasted Chicken with
Ratatouille
Makes about 2 servings
Take notice: while ratatouille might have
originated as a poor man’s dish, this is no
poor man’s chicken. Our spin on this classic
introduces unexpected vegetables and gets
served with plenty of fresh French bread to
scoop up every bit of sauce on your plate.
4 bone-in skin-on chicken thighs (about
1¾ pounds), trimmed
1¼ teaspoons kosher salt, divided
¾ teaspoon ground black pepper, divided
2 tablespoons plus 2 teaspoons olive oil, divided
4 cups (¾-inch) cubed eggplant
1 cup chopped yellow onion
2 medium carrots, peeled, halved lengthwise, and cut
diagonally into 1-inch pieces (about 1 cup)
1 cup assorted cherry tomatoes, halved
1 tablespoon minced garlic (about 3 large cloves)
2 tablespoons red wine vinegar
3 tablespoons chopped fresh basil
French bread, to serve

1. Preheat oven to 425°.


2. Sprinkle chicken with ½ teaspoon salt and ¼ teaspoon
   pepper. In a 12-inch ovenproof skillet, heat 2 teaspoons oil
   over medium-high heat. Add chicken, skin side down; cook
   until browned on bottom, 3 to 4 minutes. Turn, and cook until
   browned, 2 to 3 minutes more. Remove from skillet; set aside.


3. Add remaining 2 tablespoons oil to skillet; heat over
   medium-high heat. Add eggplant, onion, and carrot; cook until
   softened, about 3 minutes. Add tomatoes and garlic; cook for
   1 minute. Stir in vinegar, ½ teaspoon salt, and remaining
   ½ teaspoon pepper. Remove from heat. Nestle chicken, skin
   side up, in eggplant mixture. Transfer skillet to oven.


4. Bake until an instant-read thermometer inserted in thickest
   portion of chicken registers 165° and vegetables are tender, about
   25 minutes, stirring vegetables once. Sprinkle vegetables with basil
   and remaining ¼ teaspoon salt. Serve with French bread.

Prepare onion,

carrots, and

tomatoes; cover

and refrigerate.

:

05

MINUTES

Morning

PREP

Herbes de Provence Marinated

Chicken and Haricots Verts

Makes 2 servings

Fragrant herbes de Provence seasons the chicken

to perfection, while a generous squeeze of lemon, a

sprinkling of fresh chives, and tender haricots verts take

this meal from ordinary to outstanding.

¼ cup fresh lemon juice

4 tablespoons olive oil, divided

4 teaspoons herbes de Provence, divided

1 clove garlic, sliced

1 teaspoon kosher salt, divided

1 teaspoon ground black pepper, divided

2 (8-ounce) boneless skinless chicken breasts

½ pound haricots verts, trimmed

1 teaspoon lemon zest

Garnish: pan-seared lemon slices, chopped fresh chives

1. In a large resealable plastic bag, combine lemon juice, 2 tablespoons oil,
   3 teaspoons herbes de Provence, garlic, ¼ teaspoon salt, and ¼ teaspoon
   pepper. Add chicken to bag, shaking to coat. Seal bag, and refrigerate for
   up to 4 hours.


2. Preheat oven to 425°.


3. In a 12-inch ovenproof skillet, heat 1 tablespoon oil over medium-high
   heat. Add beans; cook until softened, about 3 minutes. Remove from
   skillet; set aside.


4. Remove chicken from bag, discarding marinade. Pat chicken dry with
   paper towels. Sprinkle chicken with ½ teaspoon salt and ½ teaspoon
   pepper. Heat remaining 1 tablespoon oil in skillet. Add chicken; cook until
   browned, 2 to 3 minutes per side. Arrange beans around chicken.


5. In a small bowl, combine zest, remaining 1 teaspoon herbes de
   Provence, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper;
   sprinkle over beans. Transfer skillet to oven.


6. Bake until an instant-read thermometer inserted in thickest portion of
   chicken registers 165° and beans are tender, about 20 minutes, stirring
   beans once. Garnish with lemon slices and chives, if desired.

Complete step 1.

:

05

MINUTES

Morning

PREP

PRO TIP

When picking eggplant, be sure to choose one with a fi rm peel.

Any soft spots may indicate that it is brown on the inside.

PRO TIP

Do not use extra-virgin olive oil in chilled marinades, as it may solidify when

chilled for a long period of time.