Chicken and Eggplant Stew

 

 

 

chicken eggplant stew

I didn’t actually plan to post this recipe, as didn’t take any good photos, but brought leftovers for lunch to work the day after I made it, and everyone commented on how good it looked and smelled. So I thought I would share.

For the past few weeks I’ve been trying to be better about using up produce and groceries I have in my fridge and pantry before buying any more (I am a compulsive grocery shopper.) So, instead of thinking of a recipe, then buying additional ingredients for it, I’ve been composing recipes with ingredients I already had. The benefit of doing that has been twofold: 1) I had to get more creative and 2) I got to use up produce that otherwise might have gone to waste.

While it’s still cool out, stews and soups sound like the way to go, and they are so easy to combine into delicious new recipes. For this recipe, I knew I had to use up an eggplant and a couple of chicken breasts. The rest of it just kind of came together with complementary veggies and seasonings. This recipe serves 4.

CHICKEN AND EGGPLANT STEW

2 chicken breasts, cut into bite-sized chunks.

1 large eggplant, chopped.

1 green bell pepper, chopped

1 small onion, chopped

1 can diced tomatoes

1/2 cup of dry white wine

2 dried bay leaves

handful of chopped parsley

2 cloves of garlic, minced

1 teaspoon each of: turmeric, paprika, red pepper blend

Salt to taste (about a tablespoon)

Olive oil for cooking

Brown the chicken pieces in a large pot in some olive oil at medium/high heat, remove, and set aside. In the same oil, cook the eggplant pieces until they start to turn soft (you may have to add some oil and cover the pan with a lid), remove and set aside. Add more oil if needed and then drop in the chopped onion. When the onion starts to soften, add the wine and as it boils, use the moisture to scrape up any brown bits off the bottom of the pot.

Now throw all the remaining ingredients (except for the parsley) back into the pot, and add two tomato cans of water or chicken broth (about 2.5 cups). The ingredients should be just covered with the liquid.

Bring to a boil, then turn the heat down to low and cover lightly with a lid. Let cook for another 45 minutes. Add fresh chopped parsley in the last 10 minutes of cooking.

I served mine over some cooked quinoa, but this stew will work well with couscous, grits, polenta, etc.  It was actually more delicious the next day, when the flavors have had some time to really meld together.

 

 

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