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  • Chicken And Eggplant

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    Chicken And Eggplant
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 3 lb chicken pcs skinned/fat removed salt and pepper to taste
    • 1 Tbsp. oil
    • 1 lrg onion halved and sliced
    • 3 x cloves garlic chopped
    • 1 1/2 lb eggplant unpeeled, cut in 1" cubes (5 c.)
    • 1/2 lb tomatoes cored, in 1" cubes
    • 1/4 c. red wine vinegar
    • 1/4 c. dry white wine
    • 1/2 c. chicken broth defatted
    • 1 x bay leaf
    • 1/4 tsp thyme
    • 1/4 tsp red pepper flakes

    Directions

    1. Season chicken with salt and pepper. In electric frypan or possibly large deep skillet, heat oil and brown chicken for 5 min on each side. Remove skillet to bowl or possibly platter. Add in to skillet: onion, garlic and eggplant.
    2. Cook and stir for 1 minute. Stir in tomatoes, red wine, vinegar, dry white wine and chicken broth. Bring to a boil. Add in bay leaf, thyme and warm pepper flakes. Return chicken pcs to skillet. Baste occasionally with sauce.
    3. Cover and simmer for 20 min. till well cooked. Throw away bay leaf beforeserving.

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