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  • Serves 5
  • 15 minutes prep
  • 60 minutes cook

Chicken and eggplant provencal

Chicken and eggplant provencal

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


Chicken and eggplant provencal

  • 2.5 tbsp olive oil
  • 1 onion, finely chopped
  • 1 clove garlic
  • 1 tsp chopped fresh rosemary, plus rosemary sprigs to garnish
  • 2 tins whole peeled tomatoes
  • 8 slices eggplant
  • 8 boneless, skinless chicken thighs
  • 4 slices streaky bacon, halved
  • grated parmesan, creamy mashed potatoes and seasonal greens, to serve


  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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