Preheat oven to 200ºC/ 400ºF/Gas 6.
Pour 2 tbsp olive oil into a large baking dish**. Add the aubergines and salt, place in oven, and allow to colour, stirring occasionally.
Add the red pepper and onions; allow to bake 10 minutes longer, stirring often.
Add the chicken pieces, tomatoes, olives, garlic, thyme, oregano, bay leaves, cayenne, pepper, and 2 remaining tbsp olive oil; mix well. Return baking dish to the oven and bake until chicken is done, about 30 minutes longer, turning pieces once during cooking.
*Degerm Garlic Cut the clove of garlic in half while still unpeeled. Using the tip of a paring knife, cut out the germ in the centre, then peel the halves.
**You can make this dish on top of the stove in a cast-iron pan; however, the oven is preferable because it dries the vegetables and doesn’t allow a lot of moisture to accumulate. (Aubergine in particular releases a great deal of water.) If you’re entertaining a crowd, you can easily double or triple the recipe. Just be sure you have enough baking dishes and oven space.
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