Spanish Chicken
with Tomato, Eggplant & Potatoes
Cooking time
40 minutes
Servings
4
Calories
531 /serving
At Goodfood we get inspired by recipes and cuisines from all around globe. This braised chicken dish transports our senses to the beautiful Iberian peninsula. In one pot we meld together fresh tomatoes, eggplant, and potatoes with sweet paprika to compliment our toothsome chicken. To ensure that none of the delicious braising liquids get leftover at the bottom of your plates, we are toasting up some crunchy baguette to help with every last drop!
We will send you:
- 8 Chicken thighs
- 3 Garlic cloves
- 1 Bunch of parsley
- 1 Yellow onion
- 3 Tomatoes
- 340g Russet potatoes
- 1 Eggplant
- 1 Chicken demi-glace
- 1 Mini-baguette
- 4.5g Sweet paprika
You will need:
Large pan (high-sided) or large pot
Olive oil
Salt & pepper
Total Fat
25 g
Saturated Fat
6 g
Sodium
752 mg
Total Carb
41 g
Sugars
7 g
Protein
35 g
Fibre
6 g
Preparation
Mise en place
Preheat the oven to 425°F. Peel, halve and medium dice the onion. Mince the garlic. Medium dice the tomatoes. Peel, and medium dice the eggplant. Halve the potatoes lengthwise, slice into ¼ inch thick half moons. Pick the parsley leaves of the stems; roughly chop the leaves.
Brown the chicken & potatoes
In a large high-sided pan (or a large pot) heat a drizzle of olive oil on medium-high. Pat the chicken dry with paper towel; season with S&P. Add the seasoned chicken, to the pan and cook, 4 to 6 minutes per side, until nicely browned and cooked through. Transfer to a dish and set aside in a warm spot, leaving any browned bits (or fond) in the pan. Add the potatoes and cook, 3 to 4 minutes per side, until nicely browned and cooked through. Transfer to the dish with the chicken.
Start the braise
Return the pan to the heat and add the onion, garlic and paprika. Cook, stirring constantly, 1 to 2 minutes, until fragrant. Add the tomatoes, and eggplant. Cook, stirring frequently, 12 to 15 minutes, until beginning to soften. Add the demi-glace and 1 cup water; stir to combine and bring to a boil.
Finish the braise
Return the browned chicken and potatoes to the pan of sauce; stir well to combine and reduce the heat. Let simmer, 2 to 3 minutes, until the liquid is slightly reduced in volume and the chicken is heated through; season with S&P to taste.
Toast the bread
While the chicken simmers, slice the bread into ¼ inch-thick slices. Place on a lined baking sheet and toss with a drizzle of olive oil; season with S&P. Toast in the oven, 8 to 10 minutes, until golden brown and crispy. Remove from the oven and set aside in a warm spot
Plate your dish
Transfer the braised chicken and vegetables to a serving dish. Garnish with the parsley and serve with the toasted bread on the side. Bon appétit!
