Rangitikei Chicken Recipes
Chicken and Aubergine Casserole With tomato and Rosemary
4 Rangitikei free-range Chicken thighs
1 medium onion
2 cloves of garlic
1 cup white wine – something sweet
2 cans crushed tomatoes
1 Tbsp. Apricot jam
sprig of rosemary
Rice or mashed potato to serve
Cut the aubergine into quarters lengthwise and brush with a little oil, under a hot grill cook until it has browned. Cut each piece in half lengthwise.
In a large pan or caste iron casserole dish brown the thighs in a little oil and set aside.
In the same pan sweat the onion in a little vegetable oil until transparent and the chopped garlic and cook for another 2 mins.
Add the wine and reduce by half add the tomatoes apricot jam and season. Cook on a medium heat until the mix has thickened and tomato has taken on a darker richer colour. Add the water
Place the Aubergine and chicken into the tomato mix and cover and cook in a preheated oven at 170C for 1.5 hrs.
With half an hr to go break the rosemary into individual leaves and mix into the casserole.
Serve on rice or Potato mash.