Chicken With Caponata Ragout Recipe

Cooking Directions

• STEP 1.Season the chicken with salt, pepper, and your choice of herbs and spices.
• STEP 2.Heat oil in a large skillet over medium-high heat. Add the chicken and cook until browned on both sides.
• STEP 3.Remove the chicken from the skillet and set aside. In the same skillet, add the diced onion and garlic. Cook until softened and fragrant.
• STEP 4.Add the diced eggplant, bell peppers, and tomatoes to the skillet. Cook until the vegetables are soft and caramelized.
• STEP 5.Stir in the tomato sauce, balsamic vinegar, sugar, and capers. Simmer for 10 minutes to allow the flavors to meld together.
• STEP 6.Return the chicken to the skillet and simmer for an additional 10-15 minutes, or until the chicken is cooked through.
• STEP 7.Serve the chicken with the caponata ragout spooned over the top. Garnish with fresh herbs, if desired.

Cooking Tips

• You can use bone-in or boneless chicken for this recipe, depending on your preference.
• Feel free to customize the herbs and spices used to season the chicken to suit your taste.
• If you prefer a smoother ragout, you can blend the cooked vegetables before adding the chicken back to the skillet.
• This dish pairs well with crusty bread or pasta for a complete meal.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the chicken and ragout in a skillet over low heat until warmed through.
• Serve the leftovers with fresh herbs and a sprinkle of grated Parmesan cheese for added flavor.