Chicken with Aubergine and Tomato
This can be cooked all in one pan if you have a large pan preferably with a lid.
I Large Chicken (or 4 full legs) Free range ones have the best flavour.
4 tablespoons Olive oil
4 Shallots, peeled and sliced
1 red pepper, seeds discarded and sliced
225g ( ˝ lb) Ripe Tomatoes
1 Glass red Wine
2 Cloves garlic
If you are using a full chicken the first thing to do is to joint it.
Cut off the two legs and then divide them into thigh and drumstick.
Cut the breasts down along the bone and then divide them in two.
(This gives you a piece of leg and a piece of breast for 4 people)
If you are using legs just divide in two in the same way
Heat the pan and fry the chicken pieces in a tablespoon of the oil until nicely browned. Take these out of the pan and put to one side.
In the same pan put another two tablespoons of oil, slice the Aubergine into half inch slices and brown these well in the pan. Put to one side.
Again in the same pan but on a gentle heat cook the sliced shallot and pepper in the remaining oil and cook gently, preferably with a lid on until they are soft.
Put the chicken pieces back into the pan , add in the tomatoes which you have sliced and the glass of wine. Season this with salt and black pepper and with a sprinkle of sugar if the tomatoes weren’t very sweet.
Put the sliced fried aubergines on top of the chicken and then cover with a lid and leave to simmer together for about 30 mts until the chicken is cooked through.
If, like me, you like a good blast of garlic I would chop these finely and just stir them in at the last few minutes of cooking. For a gentler garlic flavour cook the chopped cloves up with the shallots.
This goes well with boiled potatoes or rice or even noodles and is a great dish to cook for a picnic or when camping or boating or indeed when trying to produce a meal with just a few gas rings.
April 14, 2006 09:12 PM |