Chicken, Eggplant and Parmesan Casserole
serves 2-4
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
4 boneless, skinless chicken thighs, cut into small cubes
salt and pepper
4 tablespoons unsalted butter
3 small eggplants (about 2 pounds), cut into 1/4-inch cubes
1 yellow onion, thinly sliced
1/4 cup low-sodium chicken broth
1/4 cup dry white wine
1/4 cup tomato purée
1/4 cup freshly grated parmesan
3 tablespoons chopped fresh rosemary
prep: 20 minutes
total: 1 hour 20 minutes
large oven-safe sauté pan
tongs
paper towel-lined plate
grater
digital instant-read meat thermometer
1. Preheat the oven to 350F and put the rack in the middle position. Prep all the ingredients and generously season the cubes of chicken with salt and pepper.
2. Melt half the butter in a large oven-safe sauté pan over medium-high heat. When the foam has subsided, add the eggplant in a single layer, leaving some space between the rounds. (Do two batches if you need to.) Adjust the heat so that they brown quickly but don't burn. Turn them when the first side is brown, about 5 minutes. Brown the second side then take them out and put them on the paper towel-lined plate.
3. Add the rest of the butter to the same sauté pan. When the foam has subsided, add the chicken thighs. Brown the first side well, for about 5 minutes, then turn them and brown the second side for several minutes more. Remove them to a plate.
4. Reduce the heat to medium and add the onion and a sprinkling of salt and pepper. Cook, stirring often, until the onion is soft, 4-6 minutes. Return the chicken and eggplant to the pan and stir to combine. Add the broth, wine and tomato purée, then sprinkle the rosemary and parmesan over top.
5. Bake until the mixture is browned and bubbling and the chicken thighs reach 160F, about 40 minutes. Let the casserole rest for 10 minutes, loosely covered with foil, before serving.
6. Before serving, sprinkle the casserole with more rosemary and parmesan to taste.
2. Melt half the butter in a large oven-safe sauté pan over medium-high heat. When the foam has subsided, add the eggplant in a single layer, leaving some space between the rounds. (Do two batches if you need to.) Adjust the heat so that they brown quickly but don't burn. Turn them when the first side is brown, about 5 minutes. Brown the second side then take them out and put them on the paper towel-lined plate.
3. Add the rest of the butter to the same sauté pan. When the foam has subsided, add the chicken thighs. Brown the first side well, for about 5 minutes, then turn them and brown the second side for several minutes more. Remove them to a plate.
4. Reduce the heat to medium and add the onion and a sprinkling of salt and pepper. Cook, stirring often, until the onion is soft, 4-6 minutes. Return the chicken and eggplant to the pan and stir to combine. Add the broth, wine and tomato purée, then sprinkle the rosemary and parmesan over top.
5. Bake until the mixture is browned and bubbling and the chicken thighs reach 160F, about 40 minutes. Let the casserole rest for 10 minutes, loosely covered with foil, before serving.
6. Before serving, sprinkle the casserole with more rosemary and parmesan to taste.
0
