The Chew: Pan-Roasted Chicken With Vegetable Ragu

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

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:

1. In a large saute pan, add 1/4 C olive oil and heat over medium heat
2. Add the onions, garlic, season with salt and pepper, and cook, stirring occasionally until the onions begin to soften – about 5 minutes
3. Add th eggplant and thyme, and continue to cook until the eggplant begins to soften and turn golden-brown
4. Add more oil if necessary
5. Increase the heat to medium-high
6. 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
7. Add the matoes, reduce the heat to medium-low and cook, covered until softened, for about 10 minutes
8. Add the basil and red wine vinegar, then stir to combine

For the Chicken:

1. Preheat oven to 400 degrees
2. In a large saucepan, add olive oil and heat over medium-high
3. Season both sides of the chicken pieces and add to the pan, skin-side down
4. Cook until golden-brown and crisp, about 8-10 minutes
5. Flip and add he thyme sprigs to the pan
6. Put in the oven and roast for 15-20 minutes
7. Remove from the oven and rest for 5 minutes before serving
8. Baste with pan drippings and serve with ratatouille