Pollo alle Melanzane (Braised Chicken and Eggplant)
User Reviews
4.9
45 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
5 mins
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Resting Time
30 mins
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Total Time
1 hr 20 mins
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Servings
6
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Calories
2327 kcal
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Course
Main Course
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Cuisine
Mediterranean
Pollo alle Melanzane (Braised Chicken and Eggplant)
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This braised chicken and eggplant recipe is a comforting late-summer to early fall dinner. Chicken is beautifully browned and then cooked in a wine and tomato sauce until tender. It's all finished with crispy eggplant and fresh herbs. Serve with a side salad and a loaf of good crusty bread.
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Ingredients
- 2 medium eggplants (about 1 pound)
- kosher salt
- whole chicken, cut into 10 pieces (about 3 1/2 pounds total, see note)
- freshly ground black pepper
- extra-virgin olive oil
- 3 garlic cloves, lightly crushed
- 1/2 cup dry white wine
- 1 cup tomato passata or tomato purée
- 1/4 cup finely chopped fresh herbs (I use a combination of mint, oregano, and flat-leaf parsley)
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Instructions
- Salt the eggplant. Trim the ends off the eggplant, then slice crosswise into 3/4-inch-thick rounds. Cut each round into 3/4-inch cubes. Place them in a colander set in a bowl or your sink and toss with about 2 teaspoons salt. Set aside for about 30 minutes, while you start the chicken.
- Brown the chicken. Pat the chicken pieces dry and season lightly with salt and pepper. Heat 3 tablespoons of olive oil in a large, deep skillet or saucepan over medium-high. When the oil is shimmering, arrange about half of the chicken pieces in the skillet, skin side-down. Sear without turning until well browned, about 6 minutes. Turn and sear the other side until equally browned, another 5 to 6 minutes. Transfer the pieces to a deep plate, leaving the oil and any juices in the skillet. Brown the remaining pieces in the same way and transfer them to the plate.
- Make a garlicky oil. Lower the heat to low and add the garlic to the skillet with the leftover oil and chicken juices. Cook until slightly softened, pressing down on the cloves to release their flavor, 1 to 2 minutes. (Don’t let the garlic brown or it will turn the oil bitter.) Return the chicken pieces to the pan.
- Braise the chicken. Raise the heat to medium-high and pour in the wine. Let it bubble for a minute or so, until partly evaporated. Then pour in the tomato passata, turning the pieces of chicken to coat them with the tomatoes and wine. Bring to a simmer, then lower the heat to medium-low, or low if necessary to keep it at a gentle bubbling. Cover the pan partially and cook until almost cooked through (internal temperature should read around 155°F to 160°F), 20 to 25 minutes.
- Fry the eggplant. While the chicken is cooking, pat the eggplant pieces dry with paper towels or a clean kitchen towel, squeezing slightly to remove any excess moisture. Line a large plate with paper towels. Heat about 1/4 inch of oil in a large skillet or frying pan over medium heat until shimmering. Scatter about half of the eggplant in the skillet and fry, turning the pieces now and again, until browned on all sides, 6 to 8 minutes. With a skimmer or slotted spoon, transfer the pieces to the paper towel-lined plate to drain. Fry the remaining pieces of eggplant in the same way and transfer them to the paper towel-lined plate.
- Finish the chicken and serve. Add the fried eggplant to the chicken, scattering the pieces in the pan and stirring gently to coat them with sauce. Stir in half of the chopped herbs and simmer just enough to allow the eggplant to absorb some of the sauce and the chicken to cook through (165°F), about 5 minutes. Remove from the heat, sprinkle on the remaining herbs, and serve.
Notes
- If yours doesn’t, ask your butcher or the meat department to cut one up for you. You can also substitute all thighs or all breasts, if you’d like.
- Overcrowding lowers the heat of the pan and traps steam, which prevents everything from getting crispy and golden.
- This is key! Start by browning the skin side first. Don’t try to turn the pieces too soon or the skin will stick to the pan and tear. Wait at least 4 or 5 minutes to get a good, proper sear. When it’s ready, you’ll be able to turn it easily, with no tearing or resistance.
- to browse quality Mediterranean ingredients including
- olive oils
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- Most well-stocked supermarkets sell cut-up whole chickens. If yours doesn’t, ask your butcher or the meat department to cut one up for you. You can also substitute all thighs or all breasts, if you’d like.
- Take the time to fry the eggplant and chicken pieces in batches. Overcrowding lowers the heat of the pan and traps steam, which prevents everything from getting crispy and golden.
- Practice patience when you’re browning the chicken. This is key! Start by browning the skin side first. Don’t try to turn the pieces too soon or the skin will stick to the pan and tear. Wait at least 4 or 5 minutes to get a good, proper sear. When it’s ready, you’ll be able to turn it easily, with no tearing or resistance.
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
Nutrition Information
Show Details
Calories
232.7kcal
(12%)
Carbohydrates
13.9g
(5%)
Protein
2.4g
(5%)
Fat
18.4g
(28%)
Saturated Fat
2.6g
(13%)
Polyunsaturated Fat
2g
Monounsaturated Fat
13.2g
Sodium
17.7mg
(1%)
Potassium
566.8mg
(16%)
Fiber
5.5g
(22%)
Sugar
7.6g
(15%)
Vitamin A
458.3IU
(9%)
Vitamin C
11.6mg
(13%)
Calcium
29.4mg
(3%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 2327 kcal
% Daily Value*
| Calories | 232.7kcal | 12% |
| Carbohydrates | 13.9g | 5% |
| Protein | 2.4g | 5% |
| Fat | 18.4g | 28% |
| Saturated Fat | 2.6g | 13% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13.2g | 66% |
| Sodium | 17.7mg | 1% |
| Potassium | 566.8mg | 12% |
| Fiber | 5.5g | 22% |
| Sugar | 7.6g | 15% |
| Vitamin A | 458.3IU | 9% |
| Vitamin C | 11.6mg | 13% |
| Calcium | 29.4mg | 3% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
45 reviews
Excellent
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