Chicken and Eggplant
| Yield: | 4 Servings |
| Categories: | Poultry |
| 3 | lb | Chicken pieces; skinned/fat removed |
| Salt and pepper; to taste | ||
| 1 | tb | Oil |
| 1 | lg | Onion; halved, sliced |
| 3 | lg | Cloves garlic; minced |
| 1 1/2 | lb | Eggplant; unpeeled, in 1" cubes; 5 cups |
| 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 | Bay leaf | |
| 1/4 | ts | Thyme |
| 1/4 | ts | Hot red pepper flakes |
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