Roast Chicken over Eggplant and Tomatoes
By searing the chicken first and then finishing over top of the eggplant and tomato, you get the best of both worlds-- crispy skin, juicy meat, and only one pan to lick clean.
Ingredients
1 chicken
1/2 cup white wine or beer
1 onion, sliced thinly
4 cloves garlic, sliced thinly
2-3 eggplant (about 2 lbs total), cut into chunks
3 large tomatoes (about 2 lbs total), cut into chunks
Method
- Heat oven to 375F
- Cut the back from the chicken and then separate the breast from the leg quarter
- Season the chicken liberally with salt and pepper
- In a large frying pan, heat a glug of neutral oil over medium high heat
- Sear the chicken skin side down until golden brown then remove to a plate
- Add the white wine, onion, and garlic and scrape up any brown bits on the pan
- Reduce the wine by half
- Add the eggplant and tomatoes and toss to coat
- Place the chicken, skin side up, over the eggplant and tomato mixture and place in the oven
- Bake until the chicken is cooked through and the eggplant tomato mixture is reduced to a thick stew (about 40 minutes)
