Fricasséed Chicken With Eggplant And Tomato
fowl
1 globe eggplant; cut in 1-inch cubes
2 teaspoons dried oregano
1/2 teaspoon salt
1/4 cup olive oil
1 whole chicken
cut up into serving pieces
4 cloves garlic; peeled
2 tablespoons olive oil
1/2 teaspoon salt
Freshly ground black pepper
1/2 cup dry red wine
8 ounces Italian plum tomatoes; canned, drained
cut into 1/4-inch strips, juice res
1/2 cup chopped fresh basil or fresh parsle
3 red bell peppers
Preheat the oven to 350°F. Place the eggplant cubes in a large bowl, rub the oregano over it, and toss with the initial salt and olive oil. Spread out on a large cookie sheet and put in the oven. Bake, turning occasionally, for about 45 minutes, until the cubes are shrunken and browning. Reserve for later.
In a large skillet, heat the olive oil and add the chicken pieces and garlic. Cook over a lively heat, turning the chicken pieces as they brown, until they're browned on all sides (you might want to hold back the breast pieces until the first turn of the legs and thighs). If the garlic is browned to the point of bitterness, remove it. Grind a healthy amount of 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, cover the pan, and cook over medium heat, turning the chicken once or twice, until the chicken is done, about 25-30 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 the chicken is cooking, place whole red peppers over an open gas flame and roast, turning as each side blackens but before it takes on white ashes. Place them in a paper bag for 10 minutes, then wash the blackened skin off (it just slips off under running water). Cut the peppers in half, being careful to conserve the yummy liquid inside, and remove and discard the stem and seeds. Cut into strips and reserve.
When the chicken is done, stir in the basil. Let rest, covered, for a minute, then remove to a serving dish (or not). Just before serving, garnish with eggplant and peppers.
Serves 4 to 6
NOTES : One-stop eating: a substantial semi-Italian stew of chicken and many vegetables.
You can give this dish a distinct Mediterranean accent with the addition of anchovies and olives. Either way, served with a nice loaf of bread and maybe a green salad it makes an admirable supper. 26407 0 0 0 0 0 0 0 0 0 0 0 0 3332 0
Yield: 6 servings
Preparation Time: 1:30
