Chicken And Eggplant
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Poultry | 4 | Servings | |
INGREDIENTS
| 3 | lb | Chicken pieces, skinned/fat |
| removed | ||
| Salt and pepper, to taste | ||
| 1 | T | Oil |
| 1 | Onion, halved sliced | |
| 3 | 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 | t | Thyme |
| 1/4 | t | Hot red pepper flakes |
INSTRUCTIONS
From: "Tina D. Bell" <tdbell@altair.csustan.edu> Date: Thu, 15 Aug 1996 21:30:19 -0700 (PDT) Recipe By : Jane Brody Recipe/Bobb1744 Season chicken with salt and pepper. In electric frypan or large deep skillet, heat oil and brown chicken for 5 minutes on each side. Remove from skillet to bowl or platter. Add 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 bay leaf, thyme and hot pepper flakes. Return chicken pieces to skillet. Baste occasionally with sauce. Cover and simmer for 20 minutes. until well cooked. Discard bay leaf before serving. MC-Recipe Digest V1 #201 From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 113
Calories From Fat: 35
Total Fat: 3.9g
Cholesterol: 0mg
Sodium: 88mg
Potassium: 568.5mg
Carbohydrates: 16.3g
Fiber: 6.4g
Sugar: 9.1g
Protein: 2.6g