Pollo alle Melanzane (Braised Chicken and Eggplant)

This rustic Italian dish features tender braised chicken simmered in tomato and white wine, paired with golden-fried eggplant and fresh herbs. It’s hearty, flavorful, and perfect for a comforting family dinner.

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Ingredients

• 2 medium eggplants (about 1 pound)
• Kosher salt
• 1 whole chicken, cut into 10 pieces (about 3 ½ pounds total, see note)
• Freshly ground black pepper
• Extra virgin olive oil
• 3 garlic cloves, lightly crushed
• ½ cup dry white wine
• 1 cup tomato passata (or tomato purée)
• ¼ cup finely chopped fresh herbs (mint, oregano, and flat-leaf parsley recommended)

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Instructions

Step 1: Salt the Eggplant

Trim the ends off the eggplants and cut them into ¾-inch cubes. Place in a colander, toss with 2 teaspoons salt, and let sit for about 30 minutes to draw out moisture.

Step 2: Brown the Chicken

Pat chicken pieces dry and season with salt and pepper. Heat 3 tablespoons olive oil in a large skillet or deep pan over medium-high heat. Add half the chicken, skin side down, and sear for 6 minutes without moving. Flip and cook another 5–6 minutes until golden. Transfer to a plate and repeat with the remaining chicken pieces.

Step 3: Make the Garlicky Oil

Reduce heat to low and add garlic to the pan with the leftover oil and chicken juices. Cook for 1–2 minutes, pressing gently to release flavor (do not brown). Return chicken to the pan.

Step 4: Braise the Chicken

Increase heat to medium-high. Pour in the wine and cook for 1 minute until partially evaporated. Add tomato passata, turning chicken pieces to coat. Bring to a simmer, then lower to medium-low. Cover partially and cook for 20–25 minutes, until chicken reaches an internal temperature of 155–160°F.

Step 5: Fry the Eggplant

While chicken braises, pat the eggplant dry with a towel. Heat ¼ inch of olive oil in a large skillet over medium heat. Fry eggplant in batches, turning until golden on all sides (6–8 minutes). Drain on a paper towel-lined plate.

Step 6: Finish and Serve

Add fried eggplant to the chicken, stirring gently to coat with sauce. Mix in half the chopped herbs and simmer for 5 minutes, until chicken is cooked through (165°F) and eggplant has absorbed some sauce. Remove from heat, sprinkle with remaining herbs, and serve.

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Why You’ll Love This Recipe

• A true Italian comfort dish full of rustic flavors.
• Juicy braised chicken paired with crispy, tender eggplant.
• A balance of fresh herbs, tomato, and wine creates a rich sauce.
• Perfect for family dinners or entertaining guests.

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Tips

• Salt the eggplant well to remove bitterness and prevent sogginess.
• Pat the chicken dry before searing for a crisp, golden crust.
• Use a large pan or Dutch oven so the chicken sears evenly.
• Fry eggplant in batches—overcrowding will make it steam instead of crisp.

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Variations and Substitutions

• Use bone-in chicken thighs or drumsticks if preferred.
• Substitute red wine for white for a deeper, richer sauce.
• Swap eggplant with zucchini for a lighter variation.
• Add chili flakes for a touch of heat.

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FAQs

Can I make this ahead of time?
Yes! The dish reheats well the next day and tastes even better as the flavors meld.

Do I have to fry the eggplant?
Frying gives the best texture, but you can roast the cubes at 425°F for 20 minutes as a lighter option.

What if I don’t have passata?
Crushed canned tomatoes or blended fresh tomatoes work just as well.

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Serving and Suggestions

• Serve with crusty Italian bread to soak up the sauce.
• Pair with a side of pasta, rice, or polenta.
• Add a crisp green salad or roasted vegetables for balance.
• Pair with a glass of dry Italian white wine to complete the meal.