Chicken with Aubergines (Eggplants)

Chicken with Aubergines (Eggplants)

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Servings: 4
Calories: 609

Ingredients
 

  • 1 roasting chicken weighing 2 1/2 lbs
  • 3 medium aubergines/eggplants) approx. 1 1/4 lb
  • 1 tsp salt
  • 1 garlic clove
  • 2 oz streaky bacon
  • 11 oz ripe tomatoes
  • 6 tbsp olive oil
  • 3 floz dry white wine
  • 1/2 tsp oregano
  • 2 pinches salt
  • 1 pinch freshly ground black pepper
  • 1 bunch parsley

Instructions

  • Wash and chop aubergines (eggplants) unpeeled, sprinkle with salt and put aside to drain for 30 minutes.
  • Chop garlic and bacon.
  • Cut a cross in skin of tomatoes, immerse in boiling water, skin and chop.
  • Cut chicken into 8 pieces. Wash and dry both chicken and giblets.
  • Heat 3 tbsp oil in large, heavy bottomed pan with lid.
  • Brown chicken pieces thoroughly with chopped bacon and garlic.
  • Add wine and allow it to boil away.
  • Add tomatoes, oregano, salt and pepper, cover and cook on low heat for 25 minutes.
  • Rinse chopped aubergines (eggplants) and drain well.
  • Fry in remaining oil over high heat for 7 minutes, turning constantly. Add to chicken mixture.
  • Wash and dry parsley before chopping finely and sprinkling over dish just before serving.
Calories: 609 kcal
Carbohydrates: 13 g
Protein: 29 g
Fat: 48g
Saturated Fat: 11 g
Trans Fat: 1 g
Cholesterol: 111 mg
Sodium: 973 mg
Potassium: 839 mg
Fiber: 6 g
Sugar: 8 g
Vitamin A: 884 IU
Vitamin C: 16 mg
Calcium: 45 mg
Iron: 2 mg
Ingredients Chicken, Whole Chicken
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