Warming Chicken and Red Wine Ratatouille
with Chive Mash
- Sulphites
- May contain traces of allergens
- Celery
Originating in the French city of Nice and cooked throughout the Provence region, ratatouille is a dish made of Mediterranean vegetables such as aubergines, courgettes, peppers and onions that are stewed together. This dish takes inspiration from ratatouille for a more filling dinner that's served with mash and sausages.
Ingredients
450 grams
Potatoes
2 unit(s)
British Chicken Breasts
1 unit(s)
Courgette
(May be present: Celery)
1 unit(s)
Bell Pepper
1 bunch(es)
Chives
2 unit(s)
Garlic Clove
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
1 sachet(s)
Dried Rosemary
Not included in your delivery
1 tsp
Sugar for the Sauce
50 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large saucepan of water with ½ tsp salt to the boil for the potatoes. Chop the potatoes into 2cm chunks (peel first if you prefer).
When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
Meanwhile, lay the chicken onto a baking tray, drizzle with oil and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
When the oven is hot, roast the chicken on the top shelf until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
While everything cooks, trim the courgette, then halve lengthways. Slice widthways into 1cm thick pieces. Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
Add the courgette and pepper to a baking tray and drizzle with oil. Season with salt and pepper and toss to coat.
When the chicken has 20 mins left, roast on the middle shelf until softened, 19-20 mins.
Meanwhile, finely chop the chives (use scissors if easier).
Peel and grate the garlic (or use a garlic press).
Pop a large saucepan on medium-high heat with a drizzle of oil.
Stir in the garlic and fry until fragrant, 1 min.
Stir in the passata, red wine stock paste, dried rosemary, sugar and water for the sauce (see pantry for both amounts).
Bring to a boil, then reduce the heat and simmer until lightly thickened, 3-4 mins. Season with salt and pepper.
Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper and stir through half the chives. Cover with a lid to keep warm.
Once the veg has roasted, stir the pepper and courgette into the tomato sauce.
Taste and season with salt and pepper if needed. Reheat the sauce if needed.
Share the chive mash between your serving bowls. Spoon over the red wine ratatouille style sauce.
Slice the chicken into 1cm thick slices. Top the ratatouille with the sliced chicken.
Sprinkle over the remaining chives to finish.
