NZ Woman's Weekly

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

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

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