Provençal Chicken with Vegetables - Ratatouille Style Recipe

Provençal Chicken with Vegetables - Ratatouille Style Recipe

Discover this delicious Provençal chicken and vegetable recipe for 6 people. A family favourite, perfect for a sunny Sunday meal in the Luberon.

Page updated on 03/11/2025

Sommaire

A generous, sun-filled dish

This chicken with ratatouille perfectly combines tender chicken with the flavours of Mediterranean vegetables - eggplants, courgettes, tomatoes and peppers - enhanced by a touch of olive oil and aromatic herbs. A simple and friendly recipe, ideal for a Sunday meal with family or friends in the Luberon.

Total time: 1h15 | Difficulty: easy | Serves: 6 people

Ingredients

  • 1 chicken (~1.2 kg), cut into pieces
  • 6 tomatoes
  • 5 zucchinis
  • 5 eggplants
  • 3 white onions
  • 2 bell peppers (1 red, 1 green)
  • 4 garlic cloves
  • Thyme, bay leaf, rosemary
  • 1 glass of olive oil
  • 1 glass of white wine (AOP Luberon)
  • Salt, pepper

Discover the ingredients for 6 people and prepare a friendly recipe with Southern flavors. A Luberon classic celebrating the vegetable season and the scent of the garrigue.


Preparation - Step by Step

  1. Brown the chicken. Heat the olive oil in a large pot. Brown the chicken pieces on all sides. Season with salt and pepper.
  2. Prepare the vegetables. Cut the peppers lengthwise, remove the seeds, and slice them thinly. Wash the zucchinis and eggplants, trim the ends. Cut the eggplants into cubes and the zucchinis into rounds. Peel the onions and garlic, slice the onions and crush the garlic.
  3. Add and sauté. When the chicken is nicely browned, add the eggplants, onions, and garlic. Sauté for a few minutes, then add the zucchinis.
  4. Prepare the tomatoes. Peel (tip: dip briefly in hot water), seed, and roughly chop. Sauté in a little olive oil, season with salt and pepper, and add a pinch of sugar.
  5. Simmer. Add the tomatoes to the pot along with thyme, crumbled bay leaf, rosemary, 3 tbsp of olive oil, and the white wine. Adjust seasoning if needed.
  6. Reduce. Cover and cook for 15 minutes over medium heat, then uncover and cook for another 15 minutes to reduce the ratatouille.
  7. Serve. Arrange the chicken on a warm dish, surrounded by the ratatouille (or serve it separately).

Chef’s Tips

  • Plan ahead: prepare the ratatouille the day before - the flavours blend even better overnight.
  • Seasonal tip: choose ripe vegetables for a naturally sweet and rich sauce.
  • Oven version: finish in the oven for 15–20 minutes at 180°C to lightly gratinate the top.
  • Herbs: add a few fresh basil leaves just before serving for a burst of freshness.

Pairings & Sides

  • Wine: a Luberon AOP white (fruity, floral) or a characterful rosé.
  • Sides: creamy polenta, Camargue rice, or herb-roasted potatoes.
  • Bread: a slice of toasted country bread rubbed with garlic and drizzled with olive oil.

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