Recipe: Chicken and Eggplant (skillet meal with tomatoes, onion and garlic)

CHICKEN AND EGGPLANT

3 pounds chicken pieces, skin and fat removed
salt and pepper (to taste)
1 tablespoon oil
1 large onion, halved, sliced
3 large cloves garlic, minced
1 1/2 pounds eggplant, unpeeled, cut in 1-inch cubes (5 cups)
1/2 pound tomatoes, cored, cut in 1-inch cubes
1/4 cup red wine vinegar
1/4 cup dry white wine
1/2 cup chicken broth, defatted
1 bay leaf
1/4 teaspoon thyme
1/4 teaspoon hot red pepper flakes

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.

Source: Jane Brody