Saturday, March 12, 2011

VIDEO POST! Pan Roasted Chicken with Ratatouille Sauce

It has been really fun using my new Flip Camera to record recipes. And so far I have gotten some great feed back...and even had a friend make something new because of my video! They say a picture says a thousand words - so what about a video? I know that personally I often look up videos of new cooking techniques because so many of us are visual learners. This recipe really turned out amazing. As I say in the video its fast, easy and really is perfect for company as it makes a great presentation. Don't be afraid of the hard to spell French name - Ratatouille is a wonderful vegetable dish that is a perfect recipe to have when your summer garden is making you see green (zucchini that is!)

I used two Newman's Own products in this recipe - Family Recipe Italian Dressing as a marinade for the chicken and Cabernet Marinara as part of the ratatouille. I used boneless, skinless chicken breasts as I find them much more flavorful than the standard boneless, skinless chicken breast. However, if you wanted to serve this with on the bone chicken breasts I think that would be a great option as well. Also feel free to serve this over brown rice, another type of pasta or even something more exciting like quinoa or couscous!

Click the link for the full recipe and instructions

Pan Roasted Chicken with Ratatouille Sauce
6 boneless skinless chicken thighs
1 c Newman's Own Family Recipe Italian dressing
2 tbsp olive oil
1 tbsp butter
1 c pancetta cubes (you could also use bacon) 
2 c diced eggplant (peeled)
2 c diced zucchini
8oz baby belly mushrooms sliced 
1/2 Spanish onion - diced
4 cloves of garlic - minced
2 c Newman's Own Cabernet Marinara Sauce
Parmesan cheese
fresh parsley - minced

1) Marinade chicken thighs in Family Recipe Dressing for at least 15 min but up to 2 hours (in the refrigerator)
2) Heat an oven safe pan with some olive oil and butter (to increase smoke point) and sear chicken thighs
3) After 2-4 min flip each thigh and then place in 350F oven for 15 min (or until chicken in done and juices run clear)
4) While chicken is cooking, in a large wok pan over med heat begin to render the pancetta
5) Add garlic and onions to fat that has been released into the pan to flavor it
6) Add the remaining vegetables (zucchini, eggplant and mushrooms) and cook until softened
7) Add Cabernet Marinara and stir to combine completely - allow to return back to a simmer
8) Serve the chicken with the sauce over a bed of pasta or other starch and top with Parmesan and fresh parsley 

Thank you again to Newman's Own and Foodbuzz Featured Publisher program for this amazing opportunity!