Fricassee of Chicken With Eggplant And Tomato
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| |
| yield: 6 servings |
| |
| 1 | globe type eggplant; cut in 1-inch cubes |
| 1 Tbsp | dried oregano |
| 1/2 tsp | table salt |
| 1/4 cup | olive oil |
| |
| 1 | whole chicken cut up into serving pieces |
| 4 clove | garlic; crushed, peeled |
| 2 Tbsp | olive oil or vegetable oil |
| 1/2 tsp | table salt |
| | freshly ground black pepper |
| 1/2 cup | dry red wine |
| 8 oz. | italian plum tomatoes; canned, drained |
| | cut into 1/4-inch strips, juice reserved |
| 1/2 cup | chopped fresh basil or fresh - parsley |
| 3 | red bell peppers, cored, seeded |
| |
| preheat the oven to 350 degrees f. |
| place eggplant cubes in a large bowl, rub oregano over it, and toss with |
| the |
| initial salt and olive oil. spread on a large cookie sheet and put in |
| oven. |
| bake, turning occasionally, for about 45 minutes, until the cubes are |
| shrunken |
| and browning. reserve for later. |
| |
| in a large skillet, heat olive oil and add chicken pieces and garlic |
| (remove garlic after about 1 minute -- reserve). cook chicken pieces over |
| medium-high heat, turning chicken pieces as they brown, until browned on |
| all sides (you might want to hold back breast pieces until the first |
| turning of the legs and thighs). grind a few twist of black pepper over |
| the chicken, add salt and wine, and let the wine simmer down for a couple |
| of minutes. add the tomato strips and juice. return garlic to pan and |
| cover the pan. cook over medium heat, turning the chicken once or twice, |
| until the chicken is done, about 25 minutes. if the tomatoes cook down |
| too much, add a little water; the object is to have a smooth but not runny |
| sauce at the end. while chicken is cooking, place whole red peppers over |
| an open gas flame and roast, turning as each side blackens. place them in |
| a paper bag for 10 minutes, then wash the blackened skin off. rinse off |
| outside if necessary. cut peppers into strips and reserve. |
| |
| when chicken is done, stir in the basil. let rest, covered, for a minute, |
| then remove to a serving dish. just before serving, garnish with eggplant |
| and peppers. |
| |
| serves 4 to 6 |
| -- |
| (ID: 10847) Mirror: rec.food.recipes: Wed, Sep 17, 2003 |