A delightful take on a French classic, cooked entirely in one pan for minimal cleanup! Juicy chicken thigh pieces, paired with a medley of fresh garden vegetables, all simmered in a rich tomato-based sauce. Sure to warm you up and bring comfort to your table.
Heat olive oil in a large saucepan over medium heat.
2
Add the chicken thigh pieces. Season with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper and 1 teaspoon of Italian seasoning. Cook until the chicken is no longer pink, about 10 minutes, then remove onto a plate.
3
In the same pan, add the chopped onion and minced garlic. Cook until the onion becomes translucent.
4
Add the diced eggplant, zucchini, and tomatoes. Season with the remaining 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of Italian seasoning. Cook until the vegetables are tender, around 10 minutes.
5
Stir in the crushed tomatoes and chicken stock. Bring the mixture to a simmer.
6
Return the cooked chicken to the pan. Simmer everything together for another 10 minutes, allowing the flavors to blend.
7
Adjust the seasoning to taste, if needed. Sprinkle with chopped parsley just before serving.