Chicken, aubergine and tomato stew
By: Brian Turner
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Ingredients
- 1.5kg chicken, jointed into 8 pieces
- 125ml Olive oil
- 350g Aubergines
- 225 g red Peppers
- 4 cloves Garlic
- 1 x 400g tinned chopped tomatoes
- 175ml White wine
- 1 tbsp Oregano, chopped
- 1 tbsp Mint, chopped
- 1 tbsp Parsley, chopped
- black pepper
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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Latest Comment
Sounds delectable. I'm making it tonight with a few small differences. I was particularly looking for something to do with skinless chicken breast (and I don't have wine here). But will follow the rest of the recipe as done in the video... looking forward to it!