Sunday, January 22, 2012

Yummy Eggplant and Chicken in the Slow Cooker



San Francisco was engulfed in a chilly mix of rain and wind this weekend with about a 6 hour reprieve on Saturday afternoon. We had a weekend guest from Texas so we got out of the rain and into some delicious restaurants on Friday and Saturday night - all in all it was a pretty lazy and indulgent weekend. On Saturday we managed to get out during the rain-free hours to show off some of our city's more scenic spots like this one...


and of course this one...


On Sunday morning the rain set back in and after filling up a huge bag of veggies and fruit at our local farmer's market all I wanted to do was be inside, cook and watch our three favorite football teams duke it out (not the Ravens). The combination of dismal weather and the food/drink hangover I had from Friday and Saturday left me craving something healthy but warm... cue the slow cooker! I sauteed up some chicken and fresh veggies from the market and put them in the slow-cooker to simmer away unattended all day long. As always with the slow cooker the result was perfectly tender chicken in a delicious chunky sauce. This was great by itself but would also go well with good bread or pasta for a heartier feast.

Try it out!

Italian Style Chicken and Eggplant in the Slow Cooker
Ingredients:
-1 skinless boneless chicken breast and 3 skinless boneless thighs (or just do thighs)
-1 cup chopped onion
-1/2 cup red wine
-1/2 cup chopped pitted kalamata onions
-3 tablespoons capers
-1 large (long) skinny chinese eggplant chopped into small pieces
-1 3/4 cup canned diced tomatoes
-3 garlic cloves - minced
-1 1/2 tablespoon italian seasoning

-Season the chicken with salt and pepper on both sides
-Put a big pan over medium high heat and spray with cooking spray
-Cook the chicken for a few minutes on each side until the sides are golden
-Take the chicken off of the pan and put in the slow cooker
-Pour in about 2 tablespoons of the wine in to the pan to de-glaze and scrape up the chicken bits
-Put the onion, eggplant and garlic in the pan and saute for a couple of minutes until they are slightly softer. Season with a little salt and pepper.
-Pour in the rest of the wine and saute for a couple minutes - most of the extra wine should evaporate.
-Add in the diced tomatoes and seasoning and mix together until it is all hot.
-Pour everything into the slow cooker on top of the chicken and add in the chopped olives and capers.
-Cover and cook on low for 6 hours or high for 4. Take the cover off for the last hour to reduce the liquid in the sauce a bit.
-Add a little more salt to taste and enjoy!!!

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