Name: Barbecued Dijon chicken with provencal tomato sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1
Ingredients: 109.20 gm olive oil, divided, plus more for brushing; 46.80 gm Dijon mustard; 40.00 gm dry white wine; 8 chicken drumsticks (about 150g each); 1 large eggplant or 2 small eggplant (about 500g total), cut crossways into 12mm thick slices; 3 red truss tomatoes, seeded, cut into small dice (about 1 3/4 cups); 62.50 ml pitted Kalamata olives, quartered lengthways; 40.00 ml finely chopped shallot; 21.00 gm fresh lemon juice; 20.00 ml small capers; 20.00 ml finely chopped fresh flat-leaf parsley

Barbecued Dijon chicken with provencal tomato sauce

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Prep Time:
10 minutes

Cook Time:
30 minutes

Total Time:
40 minutes

Try Curtis Stone's tantalizing BBQ Dijon chicken with Provençal tomato sauce for a fresh twist on your next meal!

Ingredients:

109.20 gm olive oil, divided, plus more for brushing
46.80 gm Dijon mustard
40.00 gm dry white wine
8 chicken drumsticks (about 150g each)
1 large eggplant or 2 small eggplant (about 500g total), cut crossways into 12mm thick slices
3 red truss tomatoes, seeded, cut into small dice (about 1 3/4 cups)
62.50 ml pitted Kalamata olives, quartered lengthways
40.00 ml finely chopped shallot
21.00 gm fresh lemon juice
20.00 ml small capers
20.00 ml finely chopped fresh flat-leaf parsley

Instructions:

Get your barbecue ready for medium heat. Combine 1 tablespoon of oil, mustard, and wine in a small saucepan, and keep it warm.
Season the chicken generously with sea salt flakes and freshly ground black pepper. Brush the barbecue grates with oil. Grill the chicken for 25 minutes until juicy and fully cooked. In the last 8 minutes, baste the chicken with the Dijon mixture. Rest the chicken for 10 minutes before serving.
Boost the barbecue to medium-high heat. Brush both sides of the eggplant slices with 2 tablespoons of oil and season with salt and pepper. Grill the eggplant for approximately 2 minutes on each side until charred and tender.
In a medium bowl, combine the tomatoes, olives, shallot, lemon juice, capers, parsley, remaining oil, and salt.
Plate the eggplant and drumsticks among 4 dinner plates, then generously spoon the tomato sauce over them before serving.

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