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Chicken Ratatouille With Le Migneron de Charlevoix

Chicken Ratatouille With Le Migneron de Charlevoix

4 portions


  • One chicken cut into pieces or 4 boneless chicken breasts
  • 30 ml (2 tbsp.) butter
  • 15 ml (1 tbsp.) olive oil
  • 1 onion, sliced
  • 3 carrots, cut in rings
  • 2 zucchinis, sliced
  • 2 red peppers, cut into strips
  • 1 yellow pepper, cut into strips
  • 1 eggplant, sliced
  • 1 can of stewed tomatoes (398 ml or 19 oz)
  • 1 garlic clove, chopped
  • Salt and freshly ground pepper
  • 250 ml (1 cup) Le Migneron de Charlevoix, grated


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  • Preheat oven to 350° F (180° C). In a large ovenproof pan, brown the chicken pieces in the butter and oil. Set aside on a plate.
  • In the same pan, brown the onion, carrot, zucchini, pepper and eggplant slices for about 10 minutes.
  • Add the stewed tomatoes and garlic, and continue cooking for 5 minutes. Add salt and pepper.
  • Put the chicken pieces back in the pan and bake for about 30 minutes.
  • Cover with cheese and bake for 10 more minutes until melted.
  • Serve with rice.

You can use this cheese for this recipe


Fruity and medium-bodied

These medium-bodied wines have a more intense colour, a rich nose dominated by fruit aromas and present but subtle tannins.

See wines