Serves 4
Supremes of free-range chicken are best for this recipe – that is, breasts which still have their wing bones attached. They keep their shape when cooked and the skin has a beautiful colour and texture. Make the ratatouille mixture in the morning and simply warm through while cooking the chicken.
5 tbsp olive oil
1 large aubergine, finely diced
2 courgettes, finely diced
2 yellow peppers, peeled and
finely diced
6 tomatoes, skinned, seeds removed
and finely diced
100ml chicken stock
2 sprigs thyme
50g butter
4 chicken supremes
Freshly ground salt and pepper
1 Heat 3 tablespoons of oil in a frying pan and add the aubergine. Cook for 2 minutes, then add the courgette and peppers. Cook for a further 2 minutes and then add the tomatoes, stock and thyme. Bring to the boil and simmer until the vegetables are nicely glazed. Check the seasoning, leave to cool and refrigerate until needed.
2 When ready to cook the chicken, preheat the oven to 200C/Gas 6.
3 Heat the remaining oil and butter in a separate pan and cook the breasts skin-side down for 3-4 minutes. Turn them over and cook for 2 minutes, then transfer to a hot oven and bake for 5-10 minutes depending on the thickness of the breasts, or until they feel firm to the touch. Allow the breasts to rest for 5 minutes.
4 Meanwhile, put the ratatouille in a saucepan and reheat over a gentle heat. Transfer the chicken to four warm serving plates and spoon the vegetables around it.