Chicken With Eggplant
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1chicken, 3 pounds, cut into quarters
- Salt to taste
- Freshly ground pepper to taste
- 2small eggplants, about 1¼ pounds total
- 1large onion, about ½ pound, peeled
- 2small tomatoes, about ½ pound total
- 2tablespoons olive oil
- 1tablespoon finely minced garlic
- ¼cup red-wine vinegar
- ½cup dry white wine
- ½cup fresh or canned chicken broth
- 1bay leaf
- ¼teaspoon dried thyme
- ¼teaspoon dried hot red pepper flakes
- Finely chopped parsley for garnish
Nutritional analysis per serving (4 servings)
656 calories; 42 grams fat; 11 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 8 grams polyunsaturated fat; 17 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 46 grams protein; 1602 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Sprinkle chicken pieces with salt and pepper. Make slight gashes at thigh and wing joints to facilitate cooking. Set aside.
- Step 2
Trim off ends of eggplants. Cut lengthwise in half and cut each half lengthwise into 3 long slices. Cut slices crosswise into inch pieces. There should be about 5 cups.
- Step 3
Cut onion in half vertically. Cut each half crosswise into very thin slices. There should be about a cup.
- Step 4
Cut cores from tomatoes. Cut tomatoes into inch cubes or slightly smaller. There should be about 1½ cups.
- Step 5
Heat oil in large skillet and add chicken pieces skin side down. Cook about 5 minutes on one side and turn, cooking 5 minutes more. Transfer chicken to platter.
- Step 6
Add onions, garlic and eggplant to skillet. Cook, stirring, about a minute and add tomatoes. Stir.
- Step 7
Add vinegar, wine and broth and bring to boil. Stir. Add bay leaf, thyme, salt, pepper and pepper flakes. Stir and return chicken to the skillet. Turn pieces in sauce.
- Step 8
Cover closely and let cook, basting occasionally, about 20 minutes or until chicken is done. Remove bay leaf. Serve with sauce poured over and sprinkled with parsley.
Private Notes
Comments
Wonderful dish. Hints: brown the chicken in batches, add some more oil to pan before adding eggplant and onions and saute for a few minutes before adding tomatoes. The sauce was delicious so make sure to have something, e.g., rice or bread, to sop it up.
Delicious; I didn't have fresh tomatoes so I used a can of Rotel with jalapeños and it turned out great!
I love tomatoes so I used three chopped fresh tomatoes instead of two, a can of diced tomatoes and 1/3 cup of tomato paste, mixing all into the rest of the sauce. Also, I felt like having some penne pasta , so I boiled it separately and added the sauce onto the pasta with the chicken on the side. Delicious!
Busy day, home late. Looked in fridge and found couple of chicken thighs and a small eggplant, an onion and some cherry tomato’s that were past their prime. This was wonderful on brown basmati rice. Next time I’ll make it on purpose, shopping for the recipe rather than leaving it to chance. Very yummy on a snowy, blowy evening.
It is SO HELPFUL to have “ should be about 5 cups”. Solod recipe and well written !
Easy and very tasty weeknight dinner. I used canned diced tomatoes instead of fresh and felt the dish didn’t suffer. Next time I might try Middle Eastern spices in lieu of the thyme. I think this recipe is flexible and lends itself to modifications.
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