Chicken And Eggplant Recipe
Servings: 4
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
- 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.
- 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.
- Cover and simmer for 20 min. till well cooked. Throw away bay leaf beforeserving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 490g | |
| Recipe makes 4 servings | |
| Calories 605 | |
| Calories from Fat 348 | 58% |
| Total Fat 38.74g | 48% |
| Saturated Fat 10.32g | 41% |
| Trans Fat 0.09g | |
| Cholesterol 173mg | 58% |
| Sodium 171mg | 7% |
| Potassium 960mg | 27% |
| Total Carbs 14.92g | 4% |
| Dietary Fiber 6.2g | 21% |
| Sugars 6.17g | 4% |
| Protein 45.47g | 73% |
