Pollo alle Melanzane (Braised Chicken and Eggplant)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Braised chicken thighs browned and slow-cooked with eggplant in a wine and tomato reduction until tender. Finished with crispy eggplant and fresh herbs, it's comforting late-summer fare. Serve with salad and crusty bread.
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Nutrition & ingredients
Ingredients
serves 6- 2 medium eggplants ((about 1 pound))
- Kosher salt
- Whole chicken, (cut into 10 pieces (about 3 1/2 pounds total, see note))
- Freshly ground black pepper
- Extra-virgin olive oil
- 3 garlic cloves, (lightly crushed)
- 1/2 cup dry white wine
- 1 cup tomato passata (or tomato purée)
- 1/4 cup finely chopped fresh herbs ((I use a combination of mint, oregano, and flat-leaf parsley))
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 45m
- Sodium
- 883mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 183mg
- Calcium
- 10mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 883MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.