BAKED CHICKEN WITH EGGPLANT, ZUCCHINI & TOMATO RAGOUT

BAKED CHICKEN WITH EGGPLANT, ZUCCHINI & TOMATO RAGOUT image

Yield 3 people

Number Of Ingredients 11

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3 tbsp olive oil
4 skinless chicken breasts
sea salt and black pepper
2 shallots, pealed and rough chopped
2 garlic cloves, unpealed and smashed
1 medium eggplants, trimmed and chopped
handful of thyme sprigs
handful of rosemary sprigs
2 zucchini, trimmed and chopped
1/2 glass of dry white wine
7 oz can of diced tomatoes

Steps:

Heat the oven to 375'. Heat a large heavy skillet and add 3 tbsp of olive oil. Season the chicken breasts with salt and pepper. Sear the chicken in batches; cook skin side down for 3-4 minutes until golden brown, then turn over and cook the other side for 2-3 minutes. Transfer to a plate. Add the remaining oil to the skillet and tip in the shallots, garlic, eggplants, and a few thyme and rosemary sprigs. Cook for 5-7 minutes, stirring occasionally until the onions are soft and translucent, and the eggplants are starting to soften. Season generously with salt and pepper. Add the zucchini, then pour in the wine and simmer until it has reduced by half. In the meantime, put an oiled large roasting pan in the oven to warm up. Stir the tomatoes through the vegetables and tip into the roasting pan. Place the seared chicken breasts on top and scatter in some more herb sprigs. Bake in the oven for 5-10 minutes, depending on the thickness of the chicken, until firm and cooked through. Rest for 5 minutes before serving on warm plates, with plenty of crusty bread.