Chicken and eggplant provencal

You can make this in advance and freeze it for later or divide it into individual takeaway portions to give away. Simply defrost and heat.

  • 55 mins cooking
  • Serves 6
  • Print


Chicken and eggplant provencal
  • 3 tablespoon olive oil
  • 1 onion, finely chopped
  • 1 clove garlic
  • 1 teaspoon chopped fresh rosemary, plus rosemary sprigs to garnish
  • 2 tins whole peeled tomatoes
  • 8 slice eggplant
  • 8 piece boneless, skinless chicken thighs
  • 400 slice streaky bacon, halved
  • grated parmesan, creamy mashed potatoes and seasonal greens, to serve


Chicken and eggplant provencal
  • 1
    Preheat the oven to 180°C. Heat 1 tbsp of the oil and saute onion, garlic and rosemary for 2-3 minutes until softened and fragrant, then add the tomatoes and simmer for 5 minutes.
  • 2
    Meanwhile heat the remaining oil and sear the eggplant slices on both sides. Lay a slice of eggplant on each chicken thigh and wrap with bacon (secure with a toothpick if needed).
  • 3
    Pour half the tomato mixture into an oven and freezer-proof dish and add the wrapped chicken in a single layer. Spoon the remaining tomato sauce around the chicken.
  • 4
    Bake for 40-50 minutes until chicken and bacon are well coloured and the juices run clear. Sprinkle with Parmesan and rosemary sprigs.
  • 5
    Serve with creamy mashed potatoes and seasonal greens.


This may be super-simple but the flavours from the chicken and bacon work wonders with the tomato. Serve with mash, pasta or couscous. It would be ideal for a dinner party too, with crusty bread and a simple salad.

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