Heat olive oil in a large pot over medium heat. Season the chicken legs with salt and pepper, then brown them in the oil for about 5 minutes on each side. Remove the chicken and set aside.

Deglaze the Pot

Add garlic to the pot and sauté for 1 minute. Pour in white wine and scrape the bottom to deglaze the pot. Return the chicken to the pot with thyme.

Braised Chicken

Cover and simmer the chicken on low heat for about 40 minutes until fully cooked.

Ratatouille

Sauté Vegetables

In a separate pan, heat olive oil over medium heat. Sauté onion and garlic until fragrant, then add eggplant, zucchini, bell pepper, and tomatoes. Season with salt and pepper.

Cook Ratatouille

Cover and cook the vegetable mixture for about 20 minutes or until tender. Stir in fresh basil before serving.

Broccolini

Prepare Broccolini

In a saucepan, bring salted water to a boil. Blanch broccolini for 2-3 minutes until bright green. Drain and toss with olive oil and salt.

Pistou

Make Pistou

In a food processor, combine basil, garlic, olive oil, Parmesan cheese, and salt. Blend until smooth.

Assembly

Plate the Dish

Serve the braised chicken legs topped with ratatouille, alongside broccolini, and a drizzle of pistou.