My most recent chicken saute recipes (here and here) have involved a certain amount of fussing: do you cover the pot or not? If you leave it uncovered, will the chicken, and other ingredients, cook through and tenderise?
It need not be that complicated. You do not even need to brown the chicken pieces first.
4 chicken thighs, 4 drumsticks
2tbsp olive oil
2 aubergines, cubed
1 head garlic - 1 clove peeled and chopped, the rest left whole
1 lemon, quartered
200ml chicken stock
1 bay leaf
Mix the ingredients in a roasting tin, and bake at gas mark 6/200C for an hour. Stir from time to time, and allow the thighs to sit skin side up for a while, so that the skin browns. Add more stock, depending on how much sauce you want and on whether the contents of the tin threaten to dry out.
Chicken legs will take this blast of heat without becoming tough. If you have breasts as well, add them about 25 minutes before the end of cooking.
You could add minced chillis to the dish, stirring them in at the end. Or (mixed with the stock at the start of cooking) harissa. Serve with rice or couscous.