Crispy Chicken with Eggplant and Tomato Sauce
Cook Time 1 hour
6 chicken cutlets (chicken thigh with bone and skin intact)
2 tbsp olive oil
4 cloves garlic, chopped
1 eggplant, cut into 3cm pieces
½ cup of dry sherry
1 x (400g) can diced tomatoes
20g pine nuts, toasted
Parsley, chopped to garnish
Salt & pepper
Preheat the oven to 180°C.
Heat oil in a large oven-safe sauté pan over medium heat. Season chicken with salt and pepper and sear skin side down for 6-8 minutes until crisp and blistered. Turn to seal on the other side for two minutes then remove from the pan.
Add eggplant, season with salt and sauté for 8-10 minutes until softened and golden. Add the garlic and raisins and toss through the eggplant then deglaze the pan with sherry before adding the tomato. Clean the can out with 200ml of water and also add to the pan. Nestle chicken skin side up in the sauce. Cook in the oven for 30 minutes.
Garnish with pine nuts and parsley.