Chicken With Eggplant (2) Collection
|
| chicken breasts with eggplant |
| and roasted red pepper sauce |
| |
| yield: 4 servings |
| |
| 2 | red bell peppers |
| 2 small | eggplant (italian or -chinese) |
| 2 Tbsp | olive oil; (2 to 4) |
| 4 | skinless boneless chicken breasts halves |
| 1 | vidalia or sweet type onion; peeled, sliced |
| 1 clove | fresh garlic; crushed, peeled, chopped |
| 1/4 cup | red wine; or white wine |
| |
| herbs: 1 to 2 tablespoons finely chopped fresh herbs, such as thyme or |
| parsley, or herbs de provencal. |
| |
| nita's note: i always wash chicken in a water to which baking soda is |
| added (1 tbsp per quart of water). then i rinse and drain it. then i soak |
| it while refrigerated in water to which table salt is added (1 tbsp per |
| quart of water). then i rinse and drain it and season it with salt and |
| pepper. cover and refrigerate it if time allows before proceeding with the |
| recipe. |
| |
| to roast peppers: core peppers and remove seed. place the peppers on the |
| grill or under the broiler, turning them, until charred all over, nearly |
| black. remove and place in a plastic bag to steam off skin. when cool |
| enough to handle, remove charred skin. |
| |
| puree grilled peppers and vinegar in a food processor or blender until |
| smooth. reserve. preheat grill or broiler. halve eggplant, score in 2 or 3 |
| places and brush with some of the oil. place on grill, cut side down. turn |
| after about 5 minutes. cook until almost soft. add chicken breasts to |
| grill and cook 3 minutes on each side, turning until done. remove to a |
| plate. heat rest of oil in a large frying pan until it sizzles when a drop |
| of water is added. add onion and saute until somewhat translucent, but not |
| brown. add garlic |
| |
| (do not brown garlic or it will be bitter!) add pureed pepper, eggplants, |
| and chicken to frying pan, and heat together, about 5 minutes. place |
| chicken mixture on a platter. place eggplant and sauce around it. sprinkle |
| with herbs of |
| |
| choice. |
| |
| --------- |
| |
| chicken and eggplant |
| |
| yield: 4 servings |
| |
| 3 lb. | chicken pieces; skinned/fat removed |
| | salt and pepper; to taste |
| 1 Tbsp | oil |
| 1 large | vidalia or sweet type onion; halved, sliced |
| 3 large | cloves garlic; crushed, peeled, minced |
| 1-1/2 lb. | eggplant; unpeeled, cubed |
| 1/2 lb. | tomatoes; cored, cubed |
| 1/4 cup | red wine vinegar |
| 1/4 cup | dry white wine |
| 1/2 can | chicken broth; defatted |
| 1 | bay leaf |
| 1/4 tsp | thyme |
| 1/4 tsp | red pepper flakes |
| |
| nita's note: i always wash chicken in a water to which baking soda is |
| added (1 tbsp per quart of water). then i rinse and drain it. then i soak |
| it while refrigerated in water to which table salt is added (1 tbsp per |
| quart of water). then i rinse and drain it and season it with salt and |
| pepper. cover and refrigerate it if time allows before proceeding with the |
| recipe. |
| |
| 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. |
| |
| -- |
| (ID: 10846) Mirror: rec.food.recipes: Wed, Sep 17, 2003 |