Equipment
Ingredients
Main
- 450 g eggplant, diced
- 2 chicken breast, split to make 4 pieces
- 15 g flour
- 45 g butter
- 15 ml olive oil
- 25 g onion, chopped
- 10 g garlic, chopped
- 30 ml red wine vinegar
- 1 tomato, peeled, seeded, and cubed
- 240 ml chicken stock
- 1 bay leaf
- 1 g thyme
- 12 g parsley, chopped
- 2 g salt, to taste
- 1 g black pepper, freshly ground, to taste
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 366 kcal
- Protein
- 25 g
- Carbohydrates
- 15 g
- Fat
- 23 g
- Fiber
- 4 g
- Sugar
- 6 g
- Sodium
- 422 mg
- Saturated Fat
- 9 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 90 mg
- Potassium
- 681 mg
- Calcium
- 44 mg
- Iron
- 1.8 mg
- Magnesium
- 52 mg
- Phosphorus
- 242 mg
- Zinc
- 1.3 mg
- Vitamin A
- 132 mcg
- Vitamin C
- 13 mg
- Vitamin D
- 0.4 mcg
- Vitamin E
- 1.7 mg
- Vitamin K
- 60 mcg
- Vitamin B6
- 0.7 mg
- Vitamin B12
- 0.4 mcg
- Thiamin
- 0.19 mg
- Riboflavin
- 0.23 mg
- Niacin
- 12.1 mg
- Folate
- 51 mcg
- Water
- 283 g
Sources: USDA FoodData Central
Method
Boil the diced eggplant in water for 2 minutes until slightly softened.
Drain the eggplant through a strainer and squeeze out as much excess water as possible.
Season the chicken pieces with salt and pepper, then coat them evenly in the flour.
Melt 15g of butter with the olive oil in a large pan over medium-high heat.
Sear the chicken for 5 minutes per side until browned and the internal temperature reaches 74°C (165°F).
Remove the chicken from the pan and set aside; sauté the onion in the remaining fat until translucent.
Add the garlic to the pan and cook for 1 minute until fragrant.
Pour in the red wine vinegar to deglaze the pan, scraping up any browned bits from the bottom.
Add the eggplant, tomato, stock, bay leaf, and thyme; simmer the mixture for 10 minutes.
Return the chicken to the pan and simmer for 2 minutes to heat through.
Stir in the remaining 30g of butter and the chopped parsley before serving immediately.
Chef's Notes
- For the eggplant, a quick blanch and thorough squeezing is crucial to remove excess water, preventing a watery sauce and ensuring it softens properly without becoming mushy.
- Don't overcrowd the pan when searing the chicken. Cook in batches if necessary to achieve a beautiful golden-brown crust, which adds significant flavor.
- Deglazing with red wine vinegar not only adds depth but also helps to lift any flavorful fond (browned bits) from the bottom of the pan, which forms the base of your sauce.
- Taste and adjust seasoning throughout the cooking process, especially after adding the stock and before finishing with butter and parsley. The saltiness of the stock can vary.
- The final addition of cold butter (monter au beurre) emulsifies into the sauce, giving it a glossy sheen and a richer mouthfeel. Stir it in off the heat.
Storage
Refrigerator: 72 hours — Store in an airtight container.
Freezer: 2 months — Chicken may become slightly dry upon thawing.
Reheating: Reheat gently in a pan over medium heat with a splash of water or stock to loosen the sauce.
Troubleshooting
Chicken is dry or tough
Cause: Overcooked during the searing phase
Fix: Ensure it is well-coated in the sauce to provide moisture
Prevention: Use a meat thermometer to pull chicken exactly at 74°C (165°F)
Sauce is too thin or watery
Cause: Eggplant was not squeezed dry or stock did not reduce enough
Fix: Remove chicken and boil the sauce on high for 3-5 minutes to reduce
Prevention: Aggressively squeeze eggplant after boiling and ensure a steady simmer
Cultural Context
This dish draws inspiration from classic French provincial cooking, where simple, fresh ingredients are transformed into elegant yet rustic meals. The combination of pan-seared chicken with a rich tomato and eggplant sauce, finished with herbs and a touch of acidity, is characteristic of the Mediterranean influences found in southern French cuisine.
