Chicken with ragout and crusty bread

Name: Chicken with ragout and crusty bread
Total time: 3600 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 loaf crusty bread; 4 piece chicken, skin on; 1 tsp dried rosemary; 1 pinch black pepper; 1 tbsp olive oil; 1 onion; 1 clove garlic; 1 aubergine (eggplant!); 1 courgette; 1 tsp dried thyme; 185 ml wine, dry white (such as sauvignon blanc); 1 can chopped tomatoes

IPG @cook_2832021

Macclesfield

Chicken with ragout and crusty bread

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Ingredients

60 mins

2 servings

1 loafcrusty bread
4 piecechicken, skin on
1 tspdried rosemary
1 pinchblack pepper
1 tbspolive oil
1onion
1 clovegarlic
1aubergine (eggplant!)
1courgette
1 tspdried thyme
185 mlwine, dry white (such as sauvignon blanc)
1 canchopped tomatoes

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Steps

60 mins

1

Heat the oven to 180 C. Season the chicken with olive oil, rosemary and black pepper, and place into the oven.
2

Meanwhile, chop the onion, garlic and aubergine and fry in a little olive oil until softened.
3

Chop the courgette and add to the pan and cook for 5 minutes or until the edges of the aubergine are brown and softened.
4

Add a glass of dry white wine and 1 tsp each of dried thyme and rosemary and simmer until the wine has reduced by half.
5

Add the tomatoes to the pan and add 1 tbsp harisa, and simmer tmtgj the ragout is nice and thick and the chicken has pulled away from the bone (approx 30 mins).
6

Serve with some nice crusty bread.