Chicken thighs with ratatouille

Per serving

Ingredients

• 600 gChicken thigh
• 300 gCourgettes
• 2 pieceBell peppers
• 400 gChopped tomatoes
• 150 gOnions
• 3 pieceGarlic
• 30 mlOlive oil

Method

1. Heat the oven to 200 °C. Season the thighs, then brown them skin-side down for 5 minutes in a casserole with a little oil.
2. Set the chicken aside. In the same pot, soften the onion and garlic for 5 minutes, then add the courgette and pepper in large dice.
3. Pour in the chopped tomatoes, season, and sit the thighs back on the vegetables, skin up.
4. Bake uncovered for 35 minutes: the skin should crisp and the vegetables give up their water.

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