Chicken ratatouille


  • ½ poussin, de-boned
  • 3 sprigs fresh thyme, leaves only
  • 2 tbsp olive oil
For the ratatouille
  • 2 tbsp olive oil
  • ½ aubergine, diced
  • ½ onion, diced
  • 1 plum tomato, diced
  • 3 sprigs fresh thyme, leaves only
  • 1 clove garlic, chopped
  • 1 handful fresh basil leaves

Preparation method

  1. Preheat the oven to 200C/390F/Gas 6.

  2. Place the poussin on a baking tray, drizzle with the olive oil, sprinkle over the thyme leaves and season.

  3. Cook in the oven for 10-15 minutes, or until cooked.

  4. For the ratatouille, heat the olive oil in a pan. Fry the aubergine with the onion for five minutes, or until soft.

  5. Add the tomato, thyme leaves and garlic and continue to cook on a low heat for 5-6 minutes. Stir in the basil leaves.

  6. Serve the poussin with the ratatouille.

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