Ingredients
- 4 chicken breasts / chicken thighs seasoned
- Chopped aubergine (salted and drained)
- Chopped carrots
- Chopped red pepper
- Chopped potatoes cubes with skin on
- 1/2 onion
- 3-4 garlic cloves still in skin
Preparation
- Seal chicken at high heat for 2-3 minutes
- Chop vegetables and potatoes
- Melt duck fat and roll potatoes around
- Season with rosemary
- Bake in 1 large casserole dish for 20-25 mins with plenty of fresh rosemary
- 190 fan for 10-15 mins, reduce to 150 for the rest
- Add balsamic vinegar and basil leaves a few minutes from the end
