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Pollo alle Melanzane (Braised Chicken and Eggplant) paired with Noa white blend
INGREDIENTS:- 2 medium eggplants (about 1 pound)
- Kosher salt
- 3 ½ pounds cubed chicken breast and thighs
- Freshly ground black pepper
- Extra virgin olive oil
- 3 garlic gloves, lightly crushed
- ½ c dry white wine
- 1 c tomato passata or tomato puree
- ¼ c finely chopped herbs (I use a combination of mint, oregano, and flat leaf parsley
STEP 1: 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 of salt. Set aside for about 30 minutes, while you start the chicken.
STEP 2: 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.
STEP 3: 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.
STEP 4: Braise the chicken. Raise the heat to medium-high and pour in the wine. Let it bubble for a minute or so, until it partly evaporates. 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.
STEP 5: 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.
STEP 6: 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.
Serve with salad or a loaf of good crusty bread (We paired Focaccia bread with Rosemary)
Recipe adapted from themediteraneandish.com
Paired with Noa Voskehat white blend (November 2024 wine club)