Step 1

Season the chicken on all sides with salt and pepper.

Step 2

Heat a large Dutch oven over medium heat. Add about half the oil and heat to shimmering. Add the chicken, skin side down, and cook, without moving, until golden brown and crispy; flip over and cook the second side, about 8 minutes total. Remove chicken from pan and set aside.

Step 3

Add remaining oil, add scallion greens and sauté on low-medium heat until softened. Stir in the eggplant and sauté until it begins to soften, about 5 minutes, then stir in tomatoes, zucchini, red bell pepper, tomato paste, thyme and FreeFod Garlic Replacer, if using. Cook over medium heat, stirring occasionally, until vegetables are tender and mixture has thickened, about 10 minutes

Step 4

Nestle the chicken down into the ratatouille, skin side up, cover, and adjust heat to a simmer. Continue to cook until chicken reaches an internal temperature of 160°F (71°C), about 10 minutes more. Tear fresh basil and/or thyme and scatter over the top right before serving. We love this dish with rice or low FODMAP crusty bread and a green salad. The braise can be refrigerated in an airtight container for up to 4 days; wait to add basil upon reheating.