Preparation time1 Hour
Cooking time70 Minutes
1Rinse the chicken breasts and pat dry. Carefully slide 2 to 3 basil leaves under the skin of each breast
2Marinade the chicken with the oregano, bay leaves, rosemary, garlic and lemon zest and leave to infuse for 2 hours.
3Vacuum seal in suitable bags. Preheat the water bath to 70 degrees and cook the bags for 50 minutes.;
4Preheat the oven to 170 degrees. Cut the courgette, red pepper, aubergine and tomato into large pieces. Peel and dice the onion. Sauté in a casserole with oil. Add the roughly chopped vegetables, thyme, garlic, lemon zest and cinnamon sticks.
5Stir through the tomato puree and add the vegetable stock.Season with salt and pepper and cook the cinnamon ratatouille covered in the preheated oven for approximately 30 to 40 minutes.
6Carefully remove the meat from the bags and pat dry with paper towel. Heat the butter and oil in the pan and sear skin-side down until crispy, and then turn over and sear on the other side.