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Categories:
olive oil chicken herbes eggplant shallots clove garlic red wine bell peppers zucchini peppercorns Mixed fresh herbs mixed Bread
Viewed: 51 - Published at: a year agoIngredients
- 4 tablespoons olive oil
- 1 chicken about 2 2/3 lbs, cut into 8 pieces
- 1 teaspoon herbes de provence dried
- 1 pound eggplant sliced, sprinkled with salt and allowed to stand for 10 mins
- 1/3 pound shallots peeled
- 1 clove garlic peeled and sliced
- 1 cup dry red wine such as Burgundy
- 2 bell peppers 1 red and 1 yellow, deseeded and cut into chunks
- 1 zucchini sliced
- peppercorns Mixed, freshly ground
- fresh herbs Mixed, for garnish
- french bread to serve
Method
- Heat the oil in a large pot and fry the chicken until browned all over. Sprinkle over the herbes de Provence and season with salt and black pepper. Remove from the pan.
- Pat the eggplant slices dry with paper towels, then fry in the hot pan along with the shallots and garlic until softened. Return the chicken to the pan and add the wine and 1 cup water. Cover and simmer over a medium heat for 20 mins.
- Add the bell peppers and zucchini, cover and simmer for a further 20 mins. Season with salt and mixed pepper and garnish with fresh herbs. Serve with French bread.
