Chicken breast on pumpkin ratatouille

01. December 2014

Hotpan: For 4 persons



  • 2 small courgettes
  • 600 g pumpkin, weighed trimmed
  • 1 red and 1 yellow pepper
  • 1 large onion, 1 clove of garlic
  • 2 sprigs each of rosemary, thyme and marjoram
  • 4 chicken breasts
  • Salt, freshly milled pepper
  • 4 tablespoons olive oil, 1 teaspoon honey
  • 200 g chopped tinned tomatoes
  • 100 ml vegetable bouillon 


Cut off the ends of the courgettes, cut the courgettes and pumpkin into cubes approx. 1 cm in size. Halve the peppers and core, likewise cut into cubes.

Peel the onion and garlic and chop finely. Chop herbs finely.

Season the chicken breast with salt and pepper. Heat up the Hotpan (Gourmet Pot). Brown the chicken breast for 2 minutes on each side in two tablespoons of olive oil. Then place on a plate.

Put the remainder of the olive oil into the Hotpan and lightly fry the onions as well as the garlic in it. Add vegetables, herbs and honey and fry together briefly. Add tomatoes and bouillon and allow to boil vigorously for 3 minutes covered. Season with salt and pepper.

Lay the chicken breasts on top of the vegetables and bring to the boil once again with the lid on. Place the Hotpan into the insulating holder and allow to softcook for 20-25 minutes.

To serve, slice the chicken breasts in diagonal tranches and arrange on plates with the vegetables.

Annemarie Wildeisen's KOCHEN

Chicken breast on pumpkin ratatouille
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