NZ Woman's Weekly

Chicken and eggplant provencal recipe

Chicken and eggplant provencal recipe
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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.

  • 2-3 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.

Take a look at this fresh take on the classic shepherd’s pie recipe here.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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