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Chicken, aubergine and tomato stew

Brian Turner from Great Food Bites
Brian Turner bubbles up tender chicken in a lip-smacking tomato and aubergine sauce for a simple but satisfying supper dish

Chicken, aubergine and tomato stew

Method

1. Preheat the oven to 180C/gas 4.

2. Heat 2 tablespoons of oil in a large saucepan. Cook the chicken for 5 minutes or so, until golden. Season and remove from the pan.

3. Heat the rest of the oil and cook the aubergine until golden. Add the peppers and garlic and fry for 2 minutes.

4. Stir in the tomatoes and wine.

5. Return the chicken to the pan and check the seasoning. Cover and transfer to the oven. Cook for 1 hour. Remove the lid and cook for a further 15 minutes or so, until the liquor has thickened.

6. Stir in the herbs, cook for a further 5 minutes and serve.

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Serves: 4

Prep: 45 min
Cook: 1 hr 30 min

Ingredients
1.5kg chicken, jointed into 8 pieces
125ml Olive oil
350g aubergine, diced
225g red peppers
4 garlic cloves
1 x 400g tinned plum tomatoes
175ml White wine
1 tbsp Oregano, chopped
1 tbsp Mint, chopped
1 tbsp Parsley, chopped
salt and fresh ground black pepper