Chicken Provencal

​Ingredients / 2 port 2 chicken breast 4 tbsp olive oil 200 g navy beans, canned 2 fresh tomatoes, very ripped thinly chopped 1 small zucchini, halved & sliced 1 small aubergine, in four very thick sliced 1 red bell pepper, roughly chopped

1 small fennel bulb, thinly wedged 2 garlic cloves, minced ½ tsp oregano ½ tsp thyme 1 dl white wine or water ½ lemon, the juice only 2 tbsp fresh parsley, chopped Celtic salt and freshly ground pepper

Method

• Place the chicken breast into a small baking tray, and add 1 tbsp vinegar and 1 tbsp water. Cover the baking tray with a cling film and bake in preheated 85° C oven for about 45 minutes.

• After 40 minutes, start the cooking process by adding a large pan and one tbsp olive oil and stir fry the aubergine slices for one minute on each side, and then set aside and add two more tbsp of the olive oil.

• Remove the chicken breast from the oven, place its skin in the pan, and give a nice light brown colour on both sides.

• Add the last tbsp of the olive oil and gently sauté the fennel, bell pepper, zucchini and garlic for a minute together with the chicken breast.

• Add tomatoes, beans, herbs and wine, stir the mixture very gently and return the aubergine slices under the chicken breast. The aubergines have to be in the sauce so they can be cooked well.

• Simmer under medium heat for another 15 minutes. Add extra water if you want it juicier, and season the taste with salt and pepper.

• Squeeze the lemon juice and spread the parsley, and serve at once.

Tips

• Both rice and mashed potatoes are excellent combinations.

• Sweet baked potatoes can also be a great choice. They are rich in fibre and balance the acidity of the dish!

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