Ingredients
- 1 chicken, 3 pounds, cut into quarters
- Salt to taste
- Freshly ground pepper to taste
- 2 small eggplants, about 1 1/4 pounds total
- 1 large onion, about 1/2 pound, peeled
- 2 small tomatoes, about 1/2 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 Information
Nutritional analysis per serving (4 servings)
891 calories; 58 grams fat; 15 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 11 grams polyunsaturated fat; 17 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 67 grams protein; 255 milligrams cholesterol; 718 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Sprinkle chicken pieces with salt and pepper. Make slight gashes at thigh and wing joints to facilitate cooking. Set aside.
- 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.
- Cut onion in half vertically. Cut each half crosswise into very thin slices. There should be about a cup.
- Cut cores from tomatoes. Cut tomatoes into inch cubes or slightly smaller. There should be about 1 1/2 cups.
- 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.
- Add onions, garlic and eggplant to skillet. Cook, stirring, about a minute and add tomatoes. Stir.
- 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.
- 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.
About 1 hour
Dining and Cooking