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- Preparation time 10 mins
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- 6g pink peppercorns
- 100g salted butter at room temperature
- 4g fresh tarragon, finely chopped
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- Preheat oven to 200°C/ Fan 180°C/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.
- 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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