By David Solomon

Chicken Casserole Ratatouille

Chicken Casserole Ratatouille

Our Executive Swedish Chef, Jens Retlev, is at it again!  With his signature chicken ratatouille, he is excited to craft yet another flavorful, nutritional recipe. Chef Jens a Ronneby Bruk Ceramalj casserole today. This unique, light-weight cast-iron product has a two-part enamel finish.

Ronneby Bruk’s Ceramalj casserole offers non-stick protection (without harsh chemicals or coatings) while giving even heat and a nice surface for crisping the chicken. The perfect heat-retaining quality of the light-weight cast iron cookware used in this recipe gives you crispy skin on two sides.  Watch the YouTube video to see Jens in action.

Preparation Time: 25 min

Cooking Time: 1 hr. 10 min

Total Time: 1 hr. 35 min

Servings: 4


  • Bone-in chicken thighs with skin: 8
  • Salt and pepper
  • Extra-virgin olive oil (EVOO): 1 ounce
  • Eggplant - peeled and cut into 3/4-inch pieces: 10 ounces
  • Yellow bell pepper - stemmed, seeded and cut into 1/2-inch pieces: 1
  • Yellow onion, chopped: 1 medium
  • Zucchini - trimmed, quartered lengthwise and sliced crosswise 1/2-inch thick: 2 small
  • Whole peeled tomatoes, drained and chopped: One 28 ounces can
  • Chopped flat-leaf parsley: 2 ounces
  • Finely grated pecorino-romano, for serving



  1. Pat dry the thighs and season.
  2. Take your Ronneby Bruk cast-iron Casserole and heat half of the Evoo. Now add thighs with skin side down and cook for 10 minutes. Put the thighs in the plate and set aside.
  3. In the same casserole, cook eggplant for 5 minutes and transfer to another bowl.
  4. Now in the casserole, add zucchini and seasoning. Cook for 5 minutes and then add tomatoes and cooked eggplant.
  5. Add thighs with skin side up in this mixture. Cover the casserole and let the mixture simmer on low heat for 45 minutes.
  6. Transfer thighs into a bowl and remove their skin and bones.
  7. Shred the meat with a fork and put the shredded meat again to casserole. Add parsley and season.
  8. Serve with grated pecorino romano cheese.