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.
- 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.