Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Chicken with Eggplant and White Beans

Dinner Party, Gluten Free, Poultry4 Responses »

Okay, I won’t lie, I want to complain about the weather.  It’s not just cold here, it’s DAMN cold.  Not that I could expect much less, you know being mid-January and all.  But, having to resort to bundling up every bit of exposed skin just to walk the dog gets old, fast.

So, today I urge you to make this Chicken with Eggplant and White Beans, I can’t think of anything better than a big pot of hot and bubbly, to keep us all warm.

Chicken and Eggplant Tagne

Chicken with Eggplant and White Beans

Chicken with Eggplant and White Beans


  • 1 whole chicken cut up, or an assortment of breasts and thighs on bone with skin
  • 6 Tbs olive oil, divided
  • 1 large eggplant, cut into 1" cubes
  • 1 red or yellow pepper diced
  • 1 sweet onion diced
  • 4 garlic cloves minced
  • ½ tsp kosher salt
  • 2 sprigs of fresh rosemary
  • 3 springs fresh thyme
  • 1 tsp red pepper flakes (optional)
  • 2 cups canned diced tomatoes (28 ounce can)
  • 1 cup chicken stock
  • 4 sun dried tomatoes
  • 1-15oz can of white beans, approx 2 cups, rinsed and drained
  • ¼ cup chopped parsley
  • zest of 1 lemon or 3 Tbs lemon juice


  • Heat 4 Tbs olive oil in heavy large pot over medium heat.
  • Sprinkle chicken with salt and pepper, add to pot and brown on all sides. Don't crowd may take a few batches depending on the size of your pot.
  • Remove to platter.
  • Meanwhile place cut eggplant on sheet pan toss with remaining olive oil and salt & pepper.
  • Cook in 400 degree oven for 25 mins, until soft and well browned. When done set aside.
  • Now add pepper and onion to pot. Cook over med heat until soft (about 8 mins).
  • Add garlic, cook 1 min.
  • Add the chicken stock, and bring to a boil, scraping the bottom of the pan while stirring.
  • Now add canned tomatoes, sun dried tomatoes and beans, nestle chicken (dark meat) and herbs into sauce and simmer for 20 minutes.
  • Add breasts, if using and simmer another 15 minutes.
  • Stir eggplant into sauce and simmer 5 minutes more to reheat.
  • Retrieve stems from herbs and discard.
  • Turn off heat, add lemon zest, and parsley.
  • Serve with warmed bread and a nice crisp salad.

    4 Responses

    February 6th, 2015 at 9:04 am

    Your chicken/ eggplant/ white beans, a meal in one pot, was perfect for a Sunday family gathering on a very chilly winter day in Boston. So yummy, satisfying, and easy!
    Thanks for the recipe. This is one that I have added to my go-to-list.

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