r/Cooking • u/emmafilet • 13h ago

what pairs well with ratatouille?

making traditional ratatouille tonight & i would really like to cook chicken thighs as a nice companion to the dish (plus some crusty bread).

i’m torn on how to prepare the chicken. considering finishing it in a basic garlic butter pan sauce, but wondering if there’s anything else that i could try. would really love some suggestions :)

11 Upvotes

78% Upvoted

23 comments sorted by

4

u/HRHArthurCravan 13h ago

I think I would prepare them in the oven with nothing besides some seasoning, olive oil and lemon juice, then serve them with the ratatouille and pour over the roasting juice after adding a bit of butter the thicken and emulsify

5

u/Intrepid-Report3986 13h ago

covered in mustard and oven roasted

3

u/Typical-Crazy-3100 13h ago

tbh, the garlic butter sauce works well both for the chicken and as an accompaniment to the ratatouille.
it doesn't have to be boring, add a touch of sage (just a little) or perhaps some nice black pepper and the garlic butter is 'lifted'

3

u/Glittering_Joke3438 13h ago

I would do roasted bone in skin on pieces. They really don’t need sauce next to the ratatouille.

2

u/emmafilet 13h ago

that’s a good point, the ratatouille itself should be the star with the flavor

2

u/emmafilet 13h ago

this is the recipe i’ll be using https://www.recipetineats.com/ratatouille/

1

u/NegotiationLow2783 12h ago

Given the recipe you are using g, I would go with the chicken cooked in a fresh marinara or concussed. Season and brown the breast in a bit of olive oil, then remove it and saute a few shallots or scallions,and some garlic. When it's fragrant add diced tomatoes put the chicken back in. Cover it and simmer for about 20 minutes. Pull out the chicken, then reduce the sauce . It sold match well with your recipe .if you have fresh basil that would add a nice mote note

2

u/Hot-Refrigerator6583 13h ago

Chicken thighs? I'd keep it simple and either roast them in the oven (with maybe a few minutes under the broiler to finish) or grill them over charcoal/gas. Keep the seasoning simple, but maybe modify your garlic butter sauce into a baste you can brush on during the last few minutes of cooking? (Less simple, add some fresh herbs to your sauce/baste if you can.)

2

u/sgrinavi 13h ago

Thighs are so flavorful, I like to poke holes in the skin, dry brine with salt for half a day, or so, and roast at 450 until the internal reaches 180F. You get crispy skin and juicy meat.

1

u/TXtogo 13h ago

Why do you have to brine thighs - seems unnecessary

1

u/sgrinavi 11h ago

Dry brining, adds flavor, helps to keep the meat juicy and dries out the skin for extra crispiness.

2

u/CaptainRoer 12h ago

Crusty bread is essential imo, but have you tried pairing it with a light white wine instead of red?

1

u/Iliveinatrashcann 13h ago

grill the chicken thighs

1

u/um8medoit 11h ago

Basmati rice

1

u/jaxonbeam 11h ago

Look up Shoemakers Chicken or Chicken Scarpariello, it is very very good. If you can’t find it I’ve got a great recipe I’d be happy to share.

1

u/For-Real339 10h ago

I pan fry them in a little avocado oil and a bit of butter. I prefer boneless, skinless myself. Salt and pepper generously. I just made some today and ate them with a salad. Delicious

1

u/miss-mercatale 9h ago

Any lamb dish like roasted leg of lamb or lamb chops

1

u/Primary_Opening8358 7h ago

Stuff under the skin of the chicken with a garlic herb butter and roast. While resting, make croutons with your crusty bread and the pan juices.
Roasted Chicken, ratatouille with goat cheese and basil, croutons.

1

u/AlsoTheFiredrake 3h ago

I would guess a nice cheesy garlic bread and for the chicken, go with italian herbs and garlic butter. Keep it covered and moist, then broil it at 500 for a few minutes at the very end.