Chicken thighs on ratatouille in a Roman pot

Ingredients for 4 servings:

• 4 chicken legs
• 3 tbsp oil
• 1 tsp sweet paprika powder
• 1 tsp paprika powder, hot
• some salt
• 2 m.-large eggplant(s)
• 2 m.-large zucchini
• 2 bell peppers, yellow and red, or 3
• 3 m.-sized onion(s), cut into coarse strips
• 1 small can of chopped tomatoes or some fresh diced tomatoes
• 3 cloves garlic, sliced
• 2 tbsp herbs (Herbs de Provence), OR:
• e.g. rosemary and thyme, fresh or dried
• 2 tsp vegetable broth or chicken broth, instant
• 1 shot of water or dry white wine
• e.g. mushrooms
• n. B. olives

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 55 minutes

Rinse the earthenware pot with water. Cut the eggplants into cubes with sides measuring approximately 2 cm, toss them in a bowl with salt, and let stand. The salt draws out the water and bitterness from the eggplants. Mix the oil with the paprika and salt. Wash and dry the chicken thighs, brush them with the marinade, and marinate while you prepare the vegetables. Cut the peppers and zucchini into bite-sized pieces, the onions into not-too-fine strips, and the garlic into thin slices. Squeeze the eggplants well with your hands and add them to the earthenware pot along with the other vegetables. Add the vegetable stock, herbs, tomatoes, a splash of water or dry white wine, salt, pepper, and herbs, and mix everything well. Don’t add too much liquid. The vegetables will release a lot of liquid, especially if they contain mushrooms. Place the chicken thighs on top and place the closed earthenware pot in a cold oven. Set to 220°C top/bottom heat and cook uncovered for about 1 hour, then remove the lid and cook uncovered for another 10-15 minutes to crisp the meat. Serve with rice or baguette and a light white wine. Tips: The cooking time depends on the eater’s personal preference regarding the consistency of the vegetables and the amount of vegetables. Larger quantities of vegetables will take a little longer. Allow about 200-250g of vegetables per person. Adjust the amount according to appetite and side dishes. Leftover vegetables can be reheated. Or drain, season with vinegar/oil, and eat cold or warm as a vegetable salad.