Jersey Fresh Chicken and Eggplant


1lb Cartlidges Meats Boneless Skinless Chicken Thighs
Salt to taste
Freshly ground pepper to taste
2 small Pineland Farms Eggplants
1 large Jersey Fresh onion, peeled
3 Pineland Farms plum tomatoes
2 tablespoons olive oil
1 tablespoon finely minced Jersey Fresh garlic
1/4 cup red-wine vinegar
1/2 cup dry white wine
1/2 cup fresh or canned chicken broth
1/4 teaspoon dried thyme
1/4 teaspoon dried hot red pepper flakes
Finely chopped parsley for garnish



Sprinkle chicken pieces with salt and pepper. Set aside. Trim off ends of eggplants. Cut lengthwise in half and cut each half lengthwise into 3 long slices. Cut slices crosswise into inch pieces. Cut onion in half vertically. Cut each half crosswise into very thin slices. There should be about a cup. Cut cores from tomatoes. Cut tomatoes into inch cubes or slightly smaller.

Heat oil in large skillet and add chicken pieces skin side down. Cook about 5 minutes on one side and turn, cooking 5 minutes more. Transfer chicken to platter.

Add onions, garlic and eggplant to skillet. Cook, stirring, about a minute and add tomatoes. Stir.

Add vinegar, wine and broth and bring to boil. Stir. Thyme, salt, pepper and pepper flakes. Stir and return chicken to the skillet. Turn pieces in sauce.

Cover closely and let cook, basting occasionally, about 20 minutes or until chicken is done. Serve with sauce poured over and sprinkled with parsley.

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