Name: Pollo alla Cacciatora (Hunter’s Chicken) with roasted eggplant
Ingredients: 4 bone-in, skin-on chicken thighs; 2 tablespoons olive oil; 1 medium onion, finely chopped; 2 garlic cloves, minced; 1 carrot, diced; 1 celery stalk, diced; 1/2 cup red wine; 1 can (14.5 oz) diced tomatoes; 1/2 cup chicken stock; 2 tablespoons tomato paste; 1 teaspoon dried oregano; 1 teaspoon fresh rosemary, chopped; 1/4 cup black olives, pitted and sliced; Salt and freshly ground black pepper, to taste; 1 large eggplant, diced into 1-inch cubes; 2 tablespoons olive oil; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper

Ingredients

Units Scale

Ingredients (Serves 4)

For the Chicken:

4 bone-in, skin-on chicken thighs
2 tablespoons olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 carrot, diced
1 celery stalk, diced
1/2 cup red wine
1 can (14.5 oz) diced tomatoes
1/2 cup chicken stock
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon fresh rosemary, chopped
1/4 cup black olives, pitted and sliced
Salt and freshly ground black pepper, to taste

For the Roasted Eggplant:

1 large eggplant, diced into 1-inch cubes
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Cook Mode Prevent your screen from going dark

Instructions

1. Roast the Eggplant

Preheat your oven to 400°F (200°C).
Toss the diced eggplant with olive oil, salt, and pepper. Spread in a single layer on a baking sheet.
Roast for 20-25 minutes, or until tender and lightly browned, stirring halfway through cooking. Set aside.

2. Sear the Chicken

Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper.
Sear the chicken, skin-side down, until golden brown, about 4-5 minutes per side. Remove and set aside.

3. Sauté the Vegetables

In the same pan, add the onion, carrot, and celery. Sauté until softened, about 5-7 minutes. Add the garlic and cook for another minute.

4. Deglaze with Red Wine

Pour in the red wine and scrape up any browned bits from the bottom of the pan. Let the wine reduce by half, about 2-3 minutes.

5. Braise the Chicken

Stir in the diced tomatoes, chicken stock, tomato paste, oregano, and rosemary. Mix well.
Return the chicken to the pan, skin-side up, and add the olives. Reduce the heat to low, cover, and simmer for 30-40 minutes, or until the chicken is cooked through and tender.

6. Combine and Serve

Gently fold the roasted eggplant into the sauce during the last 5 minutes of cooking to absorb the flavors.
Serve the Pollo alla Cacciatora with a side of crusty bread, polenta, or pasta, garnished with fresh herbs if desired.