Roasted Chicken with Eggplant and Spinach marries the earthy flavors of eggplant, garlic, spinach, and chicken, which are simmered in their own wine-infused juices.
Pair this with your favorite rice pilaf or potatoes for an easy weeknight meal.
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour, 30 minutes
Yield: 6 – 8 servings
- 1 whole chicken, cut into parts or 3 1/2 lbs. chicken pieces
- 3 tbsp. olive oil
- 2 medium eggplants, peeled and cut into 2 inch cubes
- 8-10 garlic cloves, peeled but left whole
- 1 bunch spinach (about 1 lb.), cleaned, stems removed and chopped
- 1/2 cup dry white wine
- 1/2 cup fresh parsley, minced
- Salt and freshly ground black pepper
Place the eggplant cubes in a colander, sprinkle generously with salt and allow the eggplant to sweat for approximately 20 minutes in the sink.
Preheat the oven to 375 degrees.
Pat the chicken pieces dry with paper towel and season with salt and freshly ground black pepper.
Heat the olive oil over medium high heat in a large, oven safe Dutch oven. Brown the chicken pieces until nicely browned on each side. Remove from Dutch oven and set aside on a platter.
Add the wine to the pot, scraping the browned bits off of the bottom. Add the chopped spinach, garlic and fresh parsley. Saute these ingredients for a minute or two.
Rinse the eggplant cubes to remove salt, drain, and add to the pot. Return the chicken pieces and juices to the pot and season with salt and pepper.
Cover the pot or clay baker and bake in a preheated 375-degree oven for 45 minutes. Uncover and bake an additional 10 minutes.
I prefer to remove and discard the garlic cloves before serving.