Gordon Ramsay’s Baked Chicken with Eggplant, Tomato and Zucchini Ragout
- 5 tbsp olive oil, plus extra
- 8 large boneless skinless chicken breasts
- sea salt and black pepper (I use kosher)
- 4 banana shallots (unpeeled), smashed
- 2 medium eggplants trimmed and chopped.
- handful of thyme sprigs
- handful of rosemary sprigs
- 4 zucchini, trimmed and chopped
- glass of dry white wine
- 8 plum tomatoes, peeled, seeded, and chopped (or 1 14oz can of chopped tomatoes)
1. Pre-heat the oven to 375f. Heat a large skillet and add 3tbsp. olive oil.
2. Season the chicken breasts with salt and pepper. Sear the chicken in batches: cook skin side down
for 3-4 minutes until golden brown and then heat the other side for about 3 minutes. Transfer the chicken
to a plate.
3. Add 2 tbsp. olive oil to the pan and add the shallots, garlic, eggplants, and a few thyme and rosemary
sprigs. Cook for 5-7 minutes, stirring occasionally until the onions are translucent. Season with salt and
pepper.
4. Add the zucchini and pour in the wine. Reduce down until about half the wine is left. While you’re
reducing, put an oiled oven-safe pan in the oven to heat up.
5. Stir the tomatoes into the vegetables and add to the roasting pan. Place the seared chicken breasts on top and scatter some more herb sprigs on top. Bake in the oven for 5-10 minutes or more if needed until the chicken is cooked through.
6. Let the meal sit for about 5 minutes after removing it from the oven and you’re done! Serve at once with bread.
