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Chicken, Aubergine and Tomato Stew

Recipe by Brian Turner

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A quick version of a Provencal stew. The vegetables in this dish marry together wonderfully and give the chicken a beautiful flavour, and keep it moist. Try serving it with sauteed potatoes or rice.

Ingredients

¼ pint olive oil
1 x 1.5kg cleaned weight chicken
350g aubergine
½ lb red peppers
4 cloves garlic
1 large tin of plum tomatoes
1 glass white wine
1 tbsp fresh oregano, chopped
1 tbsp fresh mint, chopped
1 tbsp fresh parsley, chopped
salt and pepper

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Method

Cut chicken into 8 pieces. Heat 2 tbsp of oil in large pan. Put in chicken and colour, season and take out. Using the rest of the oil, heat in the pan and colour the aubergine cut into ½ inch dice.
Chop peppers into small dice and add to aubergine, fry for 2 minutes with chopped garlic. Chop tomatoes, add with the juice and wine to vegetables. Add chicken and reseason. Cover and simmer gently for one hour or put in oven 180c for one hour. Take off the lid and reduce liquor to stew consistency. Add herbs, cook for a further 5 minutes and serve.

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