En español |One-dish dinners are meals I love and rely on, and this week I'm sharing three very different recipes.
You won't believe how easy these dishes are — including cleanup. With the exception of Mediterranean Shrimp Stew (in which the shrimp are added the last few minutes to prevent overcooking), you simply dump everything into the roasting pan — meat, vegetables, potatoes, herbs, spices, oil — and pop it in the oven. Seriously.
These dishes are also complete meals. Both Roast Italian Sausages with Potatoes and Cabbage, and Mediterranean Shrimp Stew contain meat or seafood, vegetables and potatoes. Ratatouille Chicken Stew — chock-full of summer vegetables — needs only a little hunk of chewy bread for sopping.
Ratatouille Chicken Stew
Serves 6 to 8
Of these recipes, this one is especially perfect for the time of year when summer vegetables — eggplant, peppers, zucchini and tomatoes — are so abundant.
2 pounds boneless, skinless chicken thighs, cut into large chunks
1 medium eggplant, trimmed and cut into one-inch dice
1 large sweet onion, peeled and cut into one-inch dice
1 yellow bell pepper, stemmed, seeded and cut into one-inch dice
2 medium zucchini, trimmed and cut into one-inch dice
2 cups (1 pint) cherry tomatoes
8 peeled garlic cloves, sliced
1/4 cup olive oil
1 tablespoons herbes de Provence or Italian seasoning
Salt and ground black pepper
Adjust oven rack to lowest position and heat oven to 425 degrees. Place chicken, eggplant, onion, pepper, zucchini, tomatoes and garlic in a large roasting pan. Add olive oil, herbs and a sprinkling of salt and pepper; gently toss to coat. Roast until chicken and vegetables are fully stewed, about 45 minutes. Remove from oven. Stir lightly to mix and serve!