for 4 servings
- 2 ⅔ cups tomatoes
- 1 chicken (jointed into 10 - 12 pieces)
- 1 onion (diced)
- 1 large Red onion (finely sliced)
- 2 Bell pepper (cut into strips)
- 1 zucchini (sliced)
- 1 small Eggplant (sliced)
- 6 tablespoons olive oil
- 1 clove garlic (minced)
- 1 cup white wine
Drop the tomatoes into boiling water for a few seconds, then skin and quarter.
Preheat the oven to 180° | 350F | gas 4. Wash the chicken pieces, dab dry and rub with salt and pepper.
Heat 2 tbsp oil in a large roasting tin and brown the chicken pieces on all sides. Add the vegetables.
Peel the garlic and press into the roasting tin. Season with salt and pepper and drizzle with the rest of the oil.
Bake in the oven for 45 minutes, adding the wine at intervals. Adjust seasoning to taste before serving.