CHICKEN WITH EGGPLANT RECIPE - NYT COOKING
Provided by Pierre Franey
Total Time 1 hours
Yield 4 servings
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : @context http//schema.org, Calories 652, UnsaturatedFatContent 28 grams, CarbohydrateContent 17 grams, FatContent 42 grams, FiberContent 6 grams, ProteinContent 46 grams, SaturatedFatContent 11 grams, SodiumContent 1583 milligrams, SugarContent 8 grams, TransFatContent 0 grams
CHICKEN BREASTS WITH TOMATOES AND EGGPLANT RECIPE
Provided by Trish Hall
Total Time 1 hours
Yield 4 servings
Number Of Ingredients 15
Steps:
- Boil eggplant in water to cover 2 minutes. Place in a strainer and squeeze out water.
- Salt and pepper each side of the chicken breasts, then dredge in flour to coat. Melt 1 tablespoon butter with the oil in a large pan. Sautee chicken about 5 minutes on each side, or until browned.
- Remove chicken from pan. In same pan, saute onion and garlic, scaping bits off bottom of pan. Add vinegar, eggplant, tomato, chicken broth, bay leaf and thyme, stirring, and simmer 10 minutes.
- Return chicken to pan and simmer 2 minutes more. Stir in remaining 2 tablespoons butter and parsley, and serve.
Nutrition Facts : @context http//schema.org, Calories 314, UnsaturatedFatContent 7 grams, CarbohydrateContent 13 grams, FatContent 16 grams, FiberContent 4 grams, ProteinContent 29 grams, SaturatedFatContent 7 grams, SodiumContent 806 milligrams, SugarContent 6 grams, TransFatContent 0 grams
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