Chicken Thighs with Mushrooms, Eggplant and Tomatoes

Flexibility

I love when I come across a recipe with almost infinite possibilities – AND they are ALL EASY! A few weeks ago I posted a recipe for Chicken with Garlic that I saw on the Valerie Bertinelli show. This week, I made a few changes but kept all of the cooking instructions and it was unctuous, comforting and best of all – simple.

If you want a great company dish that requires minimum effort and maximum flavor or if you just want to treat your family, then try this dish. And then make it your own. And while the fresh herbs are removed at the end of the cooking time, you could choose to use either dried crushed herbs or chopped fresh herbs mixed through when the vegetables are added. The herbaceousness of the final product will be more subtle if the herbs remain on the stems and are removed after cooking than if chopped or dried herbs are used. Both will be delicious.

Aren’t You Over Cooking This?

Some of you may be asking how could the chicken be good after such a relatively long cooking time. I can assure you that the thighs end up being succulent and tender with a crispy skin and the vegetables are just right. And while the cooking time may be over an hour, the prep time is minimal. So go read a good book, work out, sip some wine and enjoy time with your partner, children or friends while your oven does the work!

HOT TIP

Whenever you are frying or browning something, there is an easy and inexpensive way to protect yourself and your stove from nasty oil/butter splatters. Treat yourself to a splatter screen guard. They will make clean-up easier (which I am ALL about) and they also will protect you from burns. They come in different sizes to fit your needs and there are versions even cheaper than this one, although those usually don’t last very long….

Recipe

For Chicken – 4-6 servings

Ingredients

6 bone-in, skin-on chicken thighs

Kosher salt and freshly ground black pepper 

1 tablespoon unsalted butter 

1 tablespoon canola or grapeseed oil 

3/4 cup dry white wine 

1 cup of halved grape tomatoes (I like the multi-colored variety but any will do)

4 ounces Cremini or other button-style mushroom, quartered

1 baby eggplant, ends trimmed and cut into large dice (about 1-inch)

4 sprigs fresh thyme 

1-2 sprigs of rosemary

1 head garlic separated into cloves and peeled (about 10 cloves)

1 medium shallot, sliced into thin rings

Garnish

2 Tablespoons chopped parsley (Optional)

Directions

Preheat the oven to 375 degrees F.

Season the chicken with 1 1/2 teaspoons salt and a few grinds of pepper. Heat the butter and oil in a large, deep cast-iron skillet over medium-high heat until hot. Add the chicken skin-side down and cook, undisturbed, until deep golden brown, about 5 minutes. Turn the chicken over and turn off the heat. Add the wine, then nestle the eggplant, mushrooms, tomatoes, rosemary, thyme, garlic and shallot around the chicken. Return the liquid to a simmer over medium-high heat, then transfer to the oven and roast uncovered until the chicken is golden and cooked through, about 1 hour and 15 minutes. Discard the thyme and rosemary.

Serve the chicken with some of the sauce, garlic cloves and veggies. The garlic has become sweet and oozy with the long cooking so don’t be afraid to eat it. I simply served this with a packed tossed salad but if you want a carbohydrate, it would go well with almost any grain – rice, farro or polenta.

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