Coq Au Vin

• 4 tbsp olive oil
• 1 None chicken (about 2 2/3 lbs), cut into 8 pieces
• 1 tsp dried herbes de Provence
• 1 lb eggplant, sliced, sprinkled with salt and allowed to stand for 10 mins
• 1/3 lb shallots, peeled
• 1 clove garlic, peeled and sliced
• 1 cup dry red wine (such as Burgundy)
• 2 None bell peppers (1 red and 1 yellow), deseeded and cut into chunks
• 1 None zucchini, sliced
• None None Mixed peppercorns, freshly ground
• None None Mixed fresh herbs, for garnish
• None None French bread, to serve

1. Heat the oil in a large pot and fry the chicken until browned all over. Sprinkle over the herbes de Provence and season with salt and black pepper. Remove from the pan.
2. Pat the eggplant slices dry with paper towels, then fry in the hot pan along with the shallots and garlic until softened. Return the chicken to the pan and add the wine and 1 cup water. Cover and simmer over a medium heat for 20 mins.
3. Add the bell peppers and zucchini, cover and simmer for a further 20 mins. Season with salt and mixed pepper and garnish with fresh herbs. Serve with French bread.

olive oil, chicken, eggplant, shallots, clove garlic, red wine, bell peppers, zucchini, freshly ground, herbs, bread

Taken from recipes-plus.com/api/v2.0/recipes/17056 (may not work)