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Recipe

Chicken and eggplant provencal

You can make this in advance and freeze it for later or divide it into individual takeaway portions to give away. Simply defrost and heat.

Jul 20, 2014 2:00pm
  • 55 mins cooking
  • Serves 6
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Ingredients

Chicken and eggplant provencal
  • 3 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 piece boneless, skinless chicken thighs
  • 400 slice streaky bacon, halved
  • grated parmesan, creamy mashed potatoes and seasonal greens, to serve

Method

Chicken and eggplant provencal
  • 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.

Notes

This may be super-simple but the flavours from the chicken and bacon work wonders with the tomato. Serve with mash, pasta or couscous. It would be ideal for a dinner party too, with crusty bread and a simple salad.

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