UBS In Person Cooking Class: Ratatouille Chicken Skillet, Herbs de Provence

NOTE: This event is for UBS employees only. Be sure to register using your ubs.com email address. One registration per employee please.

This event is optional and not firm-mandated.

Please note our attendance policies:
Sign Ups: Eventbrite sign-ups are limited to one in-person class sign up per week per person.
No-Shows: Please cancel if you are unable to attend or you will be marked as a ‘no show’. After five no-show’s without notification, access to further classes will be paused for 30 days.

Ratatouille Chicken Skillet

Serves 4

2 tbsp olive oil

1 ½ lbs boneless skinless chicken thighs, cut into 2” strips

Kosher salt, freshly ground black pepper, red pepper flakes

1 – 2 tsp herbs de provence

1 small zucchini, halved lengthwise and seeded, sliced into ½” half circles

½ Italian eggplant, quartered lengthwise, sliced into ½ quarter circles (salted or brined in advanced,

if time allows)

1 red onion, sliced with grain ½” slices

1 red bell pepper, ½” slices

2 – 4 garlic cloves, sliced thin

3 – 4 tbsp white wine or chicken or veg stock,

divided

1 (15oz) can cannellini beans or chickpeas, rinsed and drained

1 pint cherry tomatoes, halved or 2 plum tomatoes, medium dice

1 bunch basil, torn

½ lemon or drizzle of red wine or balsamic vinegar

2 oz parmesan, large shred or shaved (or manouri, chèvre, pecorino)

Baguette, for serving

1. Place a large, ovenproof skillet over medium high heat and add a thin layer of oil. Prepare chicken by patting thighs dry with a paper towel and seasoning with salt. When oil is hot and shimmering, add chicken, spreading pieces out in a single layer without touching (if chicken is crowded, cook in two batches). Let cook undisturbed until browned, about 3 – 4 minutes, then flip and cook on other side for about 3 -4 minutes until just cooked through. Use a slotted spoon to remove chicken from pan and transfer to a plate.

2. Lower heat slightly. If needed, add more oil to pan. When oil is hot, add zucchini and shake pan to toss zucchini in oil and evenly spread out in pan. Let cook undisturbed until golden brown, about 3 minutes. Stir and saute on other side until golden. Season with salt, black and red pepper, and herbs de provence. Taste, adjust, and use a slotted spoon to transfer to plate with chicken. Repeat with eggplant, adding more oil and waiting for it to heat up before adding. Once sautéed, remove eggplant and add to plate with chicken.

3. Add onion, cooking until aromatic, about 1 minute. Add peppers, season with salt, and continue to cook until aromatic and tender, about 2 minutes. Lower heat to medium and add garlic and cook until aromatic, about 30 seconds. Add herbs de provence, black and red pepper, and cook an additional 30 seconds. As soon as browning begins to develop, add 2 tablespoons of wine or stock and use a wooden or silicone spoon to scrape brown bits from bottom of pan.

4. Add beans; season and toss until well coated. Add tomatoes and another 1-2 tbsp wine or stock; cook until tomatoes are wilting and liquid is absorbed, about 2 minutes. Remove from heat. Taste and adjust seasoning. Add half of basil, a drizzle of lemon juice or red wine or balsamic vinegar, and half of cheese; stir gently until just combined. Plate and top with freshly cracked black pepper and remaining basil and cheese.