Chicken with ragout and crusty bread

Steps
- 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.
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