Monday, 20 June 2011

Slow cooked Chicken Tian with Provencale vegetables

Preparation time: 30 minutes
Cooking time: 3 hours 

  • 1 Chicken Breast
  • 1 Small onion
  • 2 Cloves of garlic
  • Parmesan Cheese - Grated
  • 1 Red capsicum
  • 2 Tomatoes
  • 1 Egg plant
  • 2 Peeled Potatoes
  • 2 Large Mushrooms
  • 1 Sprig of Thyme
  • 3 Tablespoons Olive Oil

It's a good idea first to salt the eggplant to remove bitter juices. Simply add generous amounts of salt on both sides and leave to rest until you see moisture drained from egg plant. Then rinse well and pat towel dry.  Slice and caramelise both sides of the egg plant in hot pan with olive oil.

Let rest and cool down on plate.

Add olive oil to your oven dish

Layer half of sliced onion and then add thinly sliced potato.

Add Parmesan cheese and  scatter thyme over potatoes.

Add another layer of onion with remainder half.

Add thinly slice tomatoes.

Sprinkle more Parmesan cheese and grated two garlic cloves.

Slice Chicken breast.  (TIP: Half frozen breasts are easier to slice)

 Layer chicken slices and add salt & pepper to taste.

Add half the eggplant slices.

Add the seeded capsicum slices and top with remainder of eggplant.

Add The two large sliced mushrooms, enough to cover.

Sprinkle more Parmesan cheese and

drizzle with virgin olive oil.
Cover with lid and place in moderate oven at 120C for three hours.
Remove lid after one hour and let cheese brown to a crust.
Let rest one hour before serving or refrigerate once cooled down and microwave to reheat.

Slice and drizzle with a little olive oil.

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