The Chew: International Food & Wine Festival
Michael Symon visited Living With The Land at Walt Disney World’s Epcot, while he and his co-hosts were in Orlando, Florida for the International Food and Wine Festival. Michael was excited to explore how Epcot grows a ton of their own food to be used their restaurants, and was given a basket full of fresh vegetables to take with him. He brought that basket to the kitchen to make a pan-roasted chicken with vegetable ragu, and then shared the basket with Clinton so he could make his own cocktail: a garden cooler.
The Chew: Garden Cooler Cocktail Recipe

Michael Symon used fresh ingredients from right there inside Epcot to put together an incredible vegetable ragu he served with pan-roasted chicken. (avlxyz / Flickr)
To make Clinton’s garden cooler, muddle the cucumber, cilantro and jalapeno in a cocktail shaker, then add the simple syrup, lime, and gin. Shake vigorously and then strain into a glass filled with ice and garnish with a cucumer. Check out the ingredient list below to find out just how much you need of each ingredient!
- 8 leaves fresh cilantro
- 2 oz gin
- 1/2 oz simple syrup
- 1 slice cucumber – 1/2-inch slice
- 1 slice of jalapeno
- 1/2 oz fresh lime juice
The Chew: Pan-Roasted Chicken With Vegetable Ragu Recipe Ingredients
- 1 small onion – medium diced
- 1 medium eggplant – medium diced, about 4 C
- 1-2 reaper peppers – medium diced
- 1 small yellow squash – medium diced, about 1 C
- 1/3 C fresh basil – chopped + 1 C basil – whole leaf
- Ratatouille
- 2 cloves garlic – minced
- 1 tbsp fresh thyme leaves
- 1 small zucchini – medium diced, about 1 C
- 1 1/2 C cherry tomatoes – halved
- 1 tbsp red wine vinegar
For the Roast Chicken:
- few sprigs fresh thyme – tied into a bundle
- 1 whole chicken – backbone removed and cut into 4 pieces
The Chew: Pan-Roasted Chicken With Vegetable Ragu Recipe Directions
For the Ratatouille:
- In a large saute pan, add 1/4 C olive oil and heat over medium heat
- Add the onions, garlic, season with salt and pepper, and cook, stirring occasionally until the onions begin to soften – about 5 minutes
- Add th eggplant and thyme, and continue to cook until the eggplant begins to soften and turn golden-brown
- Add more oil if necessary
- Increase the heat to medium-high
- Add the peppers, zucchini, yellow squash, and season with salt and pepper and cook, stirring occasionally for 10 minutes, until the vegetables stat to soften
- Add the matoes, reduce the heat to medium-low and cook, covered until softened, for about 10 minutes
- Add the basil and red wine vinegar, then stir to combine
For the Chicken:
- Preheat oven to 400 degrees
- In a large saucepan, add olive oil and heat over medium-high
- Season both sides of the chicken pieces and add to the pan, skin-side down
- Cook until golden-brown and crisp, about 8-10 minutes
- Flip and add he thyme sprigs to the pan
- Put in the oven and roast for 15-20 minutes
- Remove from the oven and rest for 5 minutes before serving
- Baste with pan drippings and serve with ratatouille
Leave a Reply