Instructions

1. 1

   Begin by preheating your oven to 400°F.

2. 2

   Place a large Dutch oven on medium-high heat. Pour in 1/2 tablespoon of olive oil and allow it to heat until it shimmers.

3. 3

   Using paper towels, dry the chicken thoroughly, then season it generously with salt and pepper on all sides. Carefully place the chicken into the pan and let it sear undisturbed until it develops a golden-brown crust and releases easily from the surface, which should take about 5 minutes.

4. 4

   Turn the chicken over and continue cooking until the other side starts to brown, approximately 3 minutes. Once done, transfer the chicken to a plate and set it aside.

5. 5

   Lower the heat to medium and incorporate the remaining olive oil, onion, garlic, and a pinch of salt. Sauté the mixture, stirring occasionally, until the onions and garlic are softened, roughly 3 minutes.

6. 6

   Introduce the eggplant along with another pinch of salt, and cook while stirring occasionally until the eggplant starts to soften, which should take about 5 minutes.

7. 7

   Stir in the tomato paste and thyme, and cook while stirring continuously for 1 minute.

8. 8

   Add in the zucchini, bell pepper, tomatoes, another pinch of salt, and a dash of black pepper. Cook this mixture, stirring occasionally, until all the vegetables are tender, around 10 minutes.

9. 9

   Take the pan off the heat.

10. 10

    Nestle the chicken partially into the vegetable mixture. Place the pot in the oven and bake, uncovered, until the thickest part of the chicken reaches an internal temperature of 160°F, which will take about 20 minutes.

11. 11

    Once out of the oven, allow it to rest for 10 minutes. Mix in the basil and serve your dish.

Nutrition Information