Ingredients

  • 1 tbsp vegetable oil
  • 100g lean smoked bacon medallions, roughly chopped
  • 1 red onion, cut into wedges
  • 1 courgette, halved and cut into chunks
  • 1 aubergine, cut into small pieces
  • 4 tomatoes, cut into large wedges
  • 3 cloves garlic, finely chopped
  • 1 red chilli, chopped
  • 500g carton passata
  • ½ chicken stock cube, crumbled
  • 460g chicken thigh fillets
  • ½ x 28g fresh flat-leaf parsley, washed and roughly chopped
  • 2 tsp mixed herbs

Method

  1. 1

    Preheat the oven to 200°C/gas mark 6. In a large ovenproof pan, heat the oil and cook the bacon for 5 minutes until crispy. Remove and reserve for later. 

  2. 2

    Add the onion, courgette and aubergine to the pan and fry for 5 minutes. Then add the tomatoes, garlic, chilli, passata, chicken stock cube and 50ml water. Bring to the boil, then reduce the heat and simmer for another 5 minutes. 

  3. 3

    Add the chicken thigh fillets, mixed herbs, the reserved bacon and half the parsley. Stir to coat the chicken in sauce and cook for 30 minutes in the oven. Remove from the oven and serve straight away garnished with the remaining parsley and seasoned with freshly ground black pepper.

Nutritional Details

Each serving provides
  • Energy 1386kj 331kcal 17%
  • Fat 13.0g 19%
  • Saturates 3.5g 18%
  • Sugars 13.1g 15%
  • Salt 2.1g 35%

% of the Reference Intakes

Typical values per 100g: Energy 352kj/84kcal

Each serving provides

16.0g carbohydrate 3.1g fibre 35.9g protein

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