Chicken With Eggplant

Chicken With Eggplant

After two weeks of absolutely frigid temperatures and a cyclone bomb of snow I was stir crazy from too many hours indoors. With ice on the ground and wind chills of 5 degrees, it was time to cook a warming, comforting meal. I didn't have much in the way of provisions but managed to put this dish together with what was on hand. Beginning with a recipe from Pierre Franey (on New York Times Cooking) I improvised what turned out to be a delicious chicken stew. The dish will taste even better the next day, so make enough for leftovers. The name may not be inspiring but Chicken With Eggplant tastes wonderful.

4 bone-in chicken thighs

salt and pepper

1 tbl. olive oil

1 large eggplant, cut in medium sized cubes

1 large onion, thinly sliced

1 garlic clove, minced

small can diced tomatoes, with juice

1/4 cup red wine vinegar

1 cup chicken broth

1 bay leaf

1 tsp. thyme

salt and pepper

sprinkle hot pepper flakes

1/4 cup raisins, optional

Add salt and pepper to both sides of chicken. Heat oil in dutch oven and brown chicken for 5 minutes on each side. Remove chicken to a plate.

Add eggplant, onions, garlic to the dutch oven and stir for 1 minute. Add tomatoes with juice, stir. Add red wine vinegar and chicken broth. Bring to a boil. Add bay leaf, thyme, salt and pepper, hot pepper flakes. Return chicken to dutch oven and turn chicken pieces into the sauce.

Cover closely and cook 25 minutes or until chicken is cooked through and vegetables are soft. Stir a few times during cooking.

I served the stew with steamed brown basmati rice and a side salad of sliced avocado and little yellow tomatoes. Other vegetables can replace the eggplant or be added to it (eg. zucchini, peppers, mushrooms). 

Serves 4