Name: Chicken and eggplant provencal
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 5
Ingredients: 2.5 tablespoon olive oil; 1 onion, finely chopped; 1 clove garlic; 1 teaspoon chopped fresh rosemary, plus rosemary sprigs to garnish; 2 tins whole peeled tomatoes; 8 slice eggplant; 8 boneless, skinless chicken thighs; 4 slice streaky bacon, halved; grated parmesan, creamy mashed potatoes and seasonal greens, to serve

Chicken and eggplant provencal

This chicken and eggplant provencal dish is ideal served with crusty bread and a simple salad.

Serves 5

Prep

15M

Cook

Total

1H 15M

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Ingredients

2.5 tablespoon olive oil

1 onion, finely chopped

1 clove garlic

1 teaspoon chopped fresh rosemary, plus rosemary sprigs to garnish

2 tins whole peeled tomatoes

8 slice eggplant

8 boneless, skinless chicken thighs

4 slice streaky bacon, halved

grated parmesan, creamy mashed potatoes and seasonal greens, to serve

Method

1.Preheat the oven to 180°C. Heat 1 tbsp of the oil and saute onion, garlic and rosemary for 2-3 minutes until softened and fragrant, then add the tomatoes and simmer for 5 minutes.

2.Meanwhile heat the remaining oil and sear the eggplant slices on both sides. Lay a slice of eggplant on each chicken thigh and wrap with bacon (secure with a toothpick if needed).

3.Pour half the tomato mixture into an oven and freezer-proof dish and add the wrapped chicken in a single layer. Spoon the remaining tomato sauce around the chicken.

4.Bake for 40-50 minutes until chicken and bacon are well coloured and the juices run clear. Sprinkle with Parmesan and rosemary sprigs.

5.Serve with creamy mashed potatoes and seasonal greens.

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Ingredients

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