Enjoy our comforting eggplant chicken recipe! This delicious dish combines tender chicken, flavorful eggplant, and aromatic spices in a fragrant sauce.
Try our soul-warming eggplant chicken! It's a delicious stew with tender chicken, tasty and soft eggplant, and fragrant spices.
We simmer the ingredients in a flavorful sauce, creating a mouthwatering combination of tastes and textures. This comforting dish will warm you up and keep you coming back for more.
And if you like eggplants as much as I do, check out: Eggplants in Tomato Sauce, Vinete - Eggplant Salad, Pasta Sauce with Eggplants, or Aubergine Spaghetti.
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Recipe ingredients
- Eggplants: Soft and flavorful cubed eggplants; they become incredibly tender and add a delightful texture to the stew.
- Skinless, boneless chicken thighs cut into cubes. They absorb all the delicious flavors of the stew.
- Canned tomatoes: Bring a rich and tangy taste, enhancing the overall depth of the dish.
- Aromatics: Onions and garlic.
- Chicken stock: I usually use homemade stock because I always have some in the freezer. However, store-bought low-sodium stock is great as well. Using low sodium when cooking a stew is preferable to avoid the dish being too salty once the liquid reduces a bit.
- Herbs de Provence: A combination of fragrant herbs reminiscent of the French countryside that makes the stew taste even better.
- Balsamic vinegar and a tiny bit of sugar make the flavors just right, balancing the richness and brightness of the dish.
- Cornstarch to thicken the eggplant and chicken stew. Thickening the stew is optional; depending on your pot and heat level, the sauce might naturally reduce enough, making cornstarch unnecessary.
- Other ingredients: Vegetable or olive oil, a pinch of red chili flakes, fine sea salt or kosher salt, and ground black pepper.
How to cook this eggplant chicken recipe?
Prepare the ingredients:
- Eggplants: Wash, dry, and trim off their stem ends using a sharp knife. Cut them into equally-sized cubes, about ½-inch/ 1 ½ cm (1).
- Chicken thighs: Pat them dry with a paper towel and cut them into 1-inch/ 3 cm cubes (2).
- Chop the onions and the garlic.
Cook the stew:
- Heat the oil in a Dutch oven or another large, thick-bottomed pot.
- Sauté the onions for about 3 minutes (3).
- Add chicken and sauté for another 6 minutes or so, turning the cubes occasionally so they can sear on all sides. Add garlic and cook, stirring, for another 2 minutes (4).
- Simmer: Add eggplants and stir well to combine (5).
- Pour in the stock, add salt, pepper, dried herbs, and chili flakes. Cover and cook gently on medium-low heat for about 10 minutes (6).
- Add the canned tomatoes (7) and cook for about 10 minutes until the eggplants are soft. Make sure to check; uncooked eggplants are not nice.
- Thicken the sauce with a bit of cornstarch slurry (8). You might not need it all; stir it in gradually and stop when you think it is enough.
- Adjust the taste of your eggplant chicken with a bit of balsamic vinegar, a pinch of sugar, salt, and pepper. I was generous with the salt because I used homemade stock; make sure you check the sauce and add salt accordingly.
Expert Tips
- When cubing the eggplant, try to make the pieces similar in size. This ensures even cooking and consistent texture throughout the stew.
- Also, ensure that the vegetables are soft when you stop cooking the stew; half-cooked eggplants are no joy; they should not disintegrate in the sauce but should be soft.
Storing and reheating your stew
- Refrigerate leftover eggplant chicken: Let it cool down first. Then, transfer it to an airtight container and store it in the refrigerator for 2-3 days.
- Freezing: Use freezer-safe containers or freezer bags to store the stew. When properly stored, it can stay good for up to 3 months. Just thaw it in the refrigerator before reheating.
- Reheat eggplant chicken on the stove or in the microwave. Stir it occasionally to distribute the heat evenly. With a quick reheating, your stew will taste just as good as the first time you made it.
Recipe FAQ
Can I use chicken breast?
Yes. Chicken breast is a leaner option. Remember that breast cooks faster than thighs, so you may need to adjust the cooking time accordingly to ensure it is not overcooked.
I would add the meat and the garlic together to the pot and sauté them for about 2 minutes instead of 6, turning the meat pieces on all sides and then continuing with the recipe.
What if I don’t have Herbs de Provence?
No problem. Replace them with other dried herbs like thyme, rosemary, marjoram, savory, or oregano. Or even better, with a combination of all or some of these herbs. If available and desirable, add a tiny pinch of fennel seeds.
Can I cook the eggplant chicken in advance?
Absolutely! In fact, stews often taste better the next day as the flavors continue to develop. Prepare the chicken and eggplants ahead of time and refrigerate them. When it's time to serve, reheat gently.
What to serve with chicken and eggplant stew?
- My first choice is always Romanian polenta; it pairs perfectly with eggplant chicken. And we always serve the leftovers with fresh, crusty bread. But there are plenty of other choices.
- Side dish ideas: White or brown rice, couscous, bulgur, quinoa, garlic parmesan mashed potatoes, or pasta.
- Vegetable side dishes: Fresh salad with yogurt dressing, green tomato pickles, roasted, boiled, or steamed vegetables.
More chicken stews
Recipe
Warming Eggplant Chicken Recipe
Try our delicious eggplant chicken stew, a comforting dish with tender chicken and flavorful eggplant in a fragrant sauce.
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Servings: 4 servings
Calories: 475kcal
Equipment
- Large Dutch oven or another thick-bottomed pot
Ingredients
- 2 eggplants about 1.3 lbs/ 600 g
- 2 lbs boneless skinless chicken thighs 900 g
- 2 tablespoons olive oil
- 2 large onions about 5.5 oz/ 150 g
- 2 large garlic cloves
- 1 cup chicken stock 230 ml Note 1
- 1 teaspoon Herbs de Provence Note 2
- ¼ teaspoon red chili flakes more to taste
- 1 can diced tomatoes 14 oz/400 g
- 1 ½ tablespoons cornstarch Note 3
- 1-2 teaspoons balsamic vinegar to taste
- a pinch of sugar
- fine sea salt or kosher salt
- ground black pepper
Instructions
- Eggplants: Wash, dry, and trim off their stem ends using a sharp knife. Cut them into equally-sized cubes, about ½-inch/ 1 ½ cm. 2 eggplants
- Chicken thighs: Pat them dry with paper towels and cut them into 1-inch/ 3 cm cubes. 2 lbs/ 900 g chicken thighs
- Chop the onions and the garlic. 2 large onions + 2 large garlic cloves
- Sauté: Heat the oil in the pot and sauté the onions for about 3 minutes. Add chicken and sauté for another 6 minutes, stirring occasionally and searing the chicken on all sides. Add garlic and cook, stirring, for another 2 minutes. 2 tablespoon oil
- Simmer: Add eggplants and stir well to combine. Pour in the chicken stock, add salt, pepper, Herbs de Provence, and chili flakes. Cover and cook gently on medium-low heat for about 10 minutes. 1 cup/ 230 ml chicken stock + ¾ teaspoon fine sea salt + ½ teaspoon black pepper + 1 teaspoon dried herbs + ¼ teaspoon red chili flakes
- Add the canned tomatoes and cook for about 10 minutes until the eggplants are soft. Make sure to check; uncooked eggplants are not nice. 1 can tomatoes
- Thicken the sauce: Mix cornstarch and water in a small bowl. Whisk the slurry into the sauce and let it bubble shortly to thicken the stew. You might not need it all; stir it in gradually and stop when you think it is enough. 1 ½ tablespoon cornstarch + 2 tablespoon cold water
- Adjust the taste with 1 teaspoon balsamic vinegar (up to 2 tsp, to taste), a pinch of sugar, more salt, and pepper. 1-2 teaspoon balsamic vinegar + a pinch of sugar + salt and pepper to taste
Notes
- Chicken stock: I usually use homemade chicken stock, which I keep in the freezer. But store-bought low-sodium chicken stock works well too. Using low-sodium is better for stews, so they won't become too salty when the liquid reduces.
- Herbs de Provence: You can replace them with other dried herbs like thyme, rosemary, marjoram, savory, or oregano. You can even use a combination of these herbs. If you have fennel seeds and like their taste, add a tiny pinch for extra flavor.
- Cornstarch: You can thicken the stew, but it's not required. Depending on your pot and heat level, the sauce might naturally reduce enough, making cornstarch unnecessary.
Nutrition
Serving: 1portion from 4 | Calories: 475kcal | Carbohydrates: 30g | Protein: 49g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 217mg | Sodium: 310mg | Potassium: 1459mg | Fiber: 9g | Sugar: 15g | Vitamin A: 278IU | Vitamin C: 21mg | Calcium: 100mg | Iron: 4mg
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Anne says
Really like this recipe. Could you add some sort of lentils or beans to it?
Adina says
I am sure a can of lentils or beans would be delicious.