In southern France a “tian” refers to both an earthenware casserole and the actual vegetable-centric dish. A tian is a wonderful way to make the most of summer produce and leftover chicken; use this version as a base for jumping off to create your own favorite combinations. 


  1. Heat oven to 375˚F. Lightly brush a 2-quart baking dish or casserole with oil. Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add shallots and garlic; sauté about 6 minutes. Spoon into the bottom of the baking dish.

  2. Spread the chicken on top of the shallot mixture in an even layer.

  3. Begin arranging the sliced vegetables, alternating the layering in a concentric circle or in rows on top of the chicken. Fit them in tightly in a single layer. Drizzle with 2 tablespoons oil and season with salt and pepper. Sprinkle with fresh thyme.

  4. Cover the baking dish with foil; bake 40 minutes or until the potatoes are tender. Mix the bread crumbs and cheese; season with salt and pepper. Sprinkle mixture over the top of the casserole.

  5. Bake, uncovered, for about 15 minutes or until golden brown. Garnish with thyme sprigs.