1 medium eggplant (about 12 ounces, or 340 g), unpeeled, cut into bite-size pieces
1 tablespoon (10 g) preminced oil-packed garlic
1/2 teaspoon fennel seed
1 jar (26 ounces, or 737 g) tomato marinara sauce with red wine
3/4 cup (175 ml) low-sodium chicken broth
2 teaspoons chopped fresh rosemary
Preheat oven to 350ºF (180°C, or gas mark 4).
Lightly season the chicken all over with salt and pepper and the paprika. Roll in flour, patting off the excess.
Heat 2 tablespoons (28 ml) of the oil in a large ovenproof skillet over medium-high heat. Add the chicken and brown all over, 4 to 5 minutes.
Remove to a platter and keep warm. Add the remaining 1 tablespoon (14 ml) oil to the skillet.
Lightly season the eggplant with salt and pepper and add to the skillet. Cook, stirring frequently, for 2 to 3 minutes. Add the garlic and fennel seed and cook for 1 minute.
Stir in the sauce, broth, and rosemary. Remove from the heat and return the chicken to the pan, spooning some sauce over top. Cover and bake until the chicken is no longer pink in the center (165ºF, or 75°C, on an instant-read thermometer), about 15 minutes.
For a meatier-tasting dish, brown 8 ounces loose Italian sausage in the skillet after searing the chicken. Serve with pasta.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.