Ingredients

• 4-6 x Chicken Thighs - Boned and trimmed. Cut into 5cm pieces

• Plain flour

• Olive oil

• 4 xTablespoons butter - reserved

• 1 x Medium leek - washed and diced

• 1 x Small bunch of shallots - diced

• 1 x Small eggplant - sliced into strips, 2cm thick

• 3 x Garlic cloves - minced

• 2 x Cups button mushrooms - sliced

• 1 x Teaspoons dried oregano

• 2 x Teaspoons dried thyme leaves

• 1/4 x Cup Marsala - add more to your taste. See note

• 1 x Cup chicken stock - rich home made style is best

• 1/4 x Teaspoon black pepper

• 1 x Tablespoon lemon juice

• Salt to your taste or special diet

Preparation

Place the eggplant strips lightly coated with olive oil in a medium oven, around 180c and bake until the skin just starts to crinkle then remove and set aside.

Pat dry and lightly coat the chicken with the flour then in a medium hot pan add olive oil and two tablespoons butter and melt down without burning the butter, then fully brown the chicken and set aside.

Next add the sliced leeks, shallots and garlic to the pan and fry down until soft and caramelised then add the dried thyme, pepper, salt and oregano. Stir everything together then add the mushrooms with a tablespoon of butter and when mushrooms are softened, deglaze the pan with the marsala, loosening all the crunchy bits.

Now add the chicken stock, stir again then return the browned chicken and eggplant strips to the pan, add the lemon juice and cover with the sauce and two tablespoons of butter to emulsify the sauce. Stir, then on a low heat, cook the chicken until just firm about 20 minutes then sprinkle with the chopped parsley and serve.

Serving sugggestion: Green Salad and Couscous or Arborio Rice.

Comments: We found the Australian Marsala works perfectly. There is no need for the expensive imported product.