Ratatoullie Stew

The garden is in full swing and overflowing with vegetables perfect for Ratatouille. I made a few changes to the traditional French recipe and added some protein to make it a complete meal. This version is perfect for a quick and easy weeknight meal. It's soul satisfying and lick-the-bowl delicious...if I do say so myself.

If you have seen the Disney/Pixar film then you have at least heard the name Ratatouille. However, the movie only hinted at the colorful ingredients. Did you know that the director enlisted the famed chef of The French Laundry, Thomas Keller? He not only helped give an accurate feel to a French Brigade style kitchen but he generously created the beautifully shingled version of Ratatouille for the movie.

My version is whittled down and more of a rustic version. I hope you'll try and let me know what you think. It's a great way to get some healthy veggies into your family mid-week.

CHEF TIP: You will notice in this dish that I instruct you to season lightly as you go. This a good practice to get into and a secret professional chefs know. Think of it as seasoning each ingredient as you go. The finished product will have a more sophisticated flavor than if you add salt and pepper at the end or at the table. I also highly recommend using Kosher salt for cooking. The large flakes have a softer salt flavor that the harsh iodized table salt.  Also, consider using an even softer flavored sea salt at the table for additional seasoning. If this sounds weird (softer flavored salt) then do a taste test at home. Start with sea salt and work your way up to table salt. You'll be surprised at the difference.

Ingredients:
1 pound smoked sausage, thinly sliced
1 pound chicken, cubed (boneless, skinless breasts or thighs work best)
2-3 Tbsp. extra virgin olive oil
salt and pepper
1 medium yellow onion, diced
2-3 garlic cloves, finely minced
1 large bell pepper, diced
2 medium zucchini, diced
2 medium yellow squash, diced
1 small to medium eggplant, diced
1 pound any variety of fresh tomatoes, diced (or halved if you are using cherry/grape tomatoes) 
1 handful of fresh herbs (thyme, basil and parsley), chopped
1/3 cup cold water
2 Tbsp. corn starch
extra virgin olive oil, for finishing and serving the dish


Method:
* Place a large heavy-bottomed pot or dutch oven over medium-high heat, add 1 tablespoon of olive oil to the pan and brown the sausage. Remove and reserve in a bowl.
* Add additional oil to the pan and the cut up chicken pieces. Season lightly with salt and pepper and sear the meat until golden brown (2-4 minutes). Do not cook the chicken all the way, as it will finish cooking later. Remove chicken and add to the bowl of sausage.
* Add additional oil to the pot. Add the onion and bell pepper to the pot and season lightly with salt and pepper. Cook for 3-5 minutes until the onions are translucent.
* Add the minced garlic to the pot along with some of the juices from the reserved meat to create a nice carmelization on the vegetables. Cook for an additional 2-3 minutes, until you smell the garlic turn sweet.
* Add the remaining vegetables and reserved meat to the pot, season generously with salt and pepper and stir to combine. Cover the pot with a tight fitting lid and reduce heat to medium low. Cook for 10-15 minutes, stirring occasionally. If you like softer vegetables then cook it a little longer.
* Once the vegetables are at the stage you prefer, combine the cold water and cornstarch in a glass until completely dissolved. Create a small well in the middle of the pot and crank the heat up to medium-high. Stir the cornstarch slurry into the vegetable juices. Bring to a boil and stir to combine.
* Add fresh herbs to the pot and stir.
* Serve immediately with warm crusty bread and a drizzle of fresh extra virgin olive oil.

This recipe makes great leftovers. Turn it into Bruschetta, serve over rice, pasta or polenta! Enjoy and happy eating y'all!