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Ingredients
1 chicken, 3 pounds, cut into quarters
Salt to taste
Freshly ground pepper to taste
2 small eggplants, about 1 ¼ pounds total
1 large onion, about ½ pound, peeled
2 small tomatoes, about ½ pound total
2 tablespoons olive oil
1 tablespoon finely minced garlic
¼ cup red-wine vinegar
½ cup dry white wine
½ cup fresh or canned chicken broth
1 bay leaf
¼ teaspoon dried thyme
¼ teaspoon dried hot red pepper flakes
Finely chopped parsley for garnish
Nutritional analysis per serving (4 servings)
19 grams carbs; 256 milligrams cholesterol; 900 calories; 26 grams monosaturated fat; 12 grams polyunsaturated fat; 16 grams saturated fat; 59 grams fat; 7 grams fiber; 1679 milligrams sodium; 67 grams protein; 9 grams sugar
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 1 ½ 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!
Dang why does this only have four stars and no photo? It’s great, easy, delicious. Added a courgette to the eggplant because I had one and served over rice and I’ll do it again.
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 !