16 Feb Chicken and Tomato Stew
We had a friend staying with us for a while and one evening as I was in a rush between uni and work he offered to cook dinner and this is what he came up with. He’s definitely welcome to stay again.
3 chicken thighs and 3 drumsticks (on the bone)
A few table spoons of olive oil
4 cloves garlic, skins off crushed with the back of a knife
1 pack of cherry or baby plum tomatoes
1 onion, chopped chunkily
1/2 an aubergine – diced
Handful of trimmed green beans
1 red chilli, halved, deseeded and sliced
Zest of half a lemon
500ml chicken stock
1 tbsp cider vinegar
Preheat the oven to gas mark 6 or 200°C. Place the chicken in a roasting dish, coat with the oil, then tuck the garlic around the meat. Season with salt and pepper and roast for 25 minutes. Remove from the oven and add the onions, tomatoes, aubergine, and chilli. Pour over 500ml stock and the cider vinegar, return to the oven and cook for a further 20-25 minutes, until the chicken is cooked through.
Put the beans in for the last 10 to 15 minutes. Remove from the oven. Tear off some basil and sprinkle over the chicken. Sprinkle the lemon zest over.
Serve with white rice and or salad.