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chicken in twice-cooked tomato and eggplant sauce
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Preparation time: 10 minutes
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| The very best chicken in twice-cooked tomato and eggplant sauce Cook Time: 2 hours, 45 minutes Total Time: 2 hours, 55 minutes Serving Size: Serves 6 with pasta Provisions | |
| Knob | butter, for frying (about 2 tbsp) |
| 1 kg | baby eggplants, roughly chopped |
| 4 cloves | garlic, roughly chopped |
| 2 tsp | curry powder |
| 2 kg | tomatoes, (Roma or San Marzano, or your favorite cooking tomato), roughly chopped |
| Salt, to taste | |
| pepper, to taste | |
| 600g | chicken legs, ("lovely legs" or drumsticks, skin on or off) |
| 2 tbsp | olive oil |
Method
Heat a large, heavy-bottomed pot (ceramic or cast iron is great) over medium heat.
Melt the butter in the pot, and add the chopped eggplants, garlic and curry powder. Fry the eggplants, stirring often for 7-8 minutes. They should soften, starting to turn golden, and be well tossed with the garlic and curry powder.
Add the chopped tomatoes and stir thoroughly to combine all the ingredients. As the tomatoes break down, the liquid will start to boil. Reduce heat to a simmer, and let cook uncovered for two hours, stirring occasionally to prevent burning at the bottom of the pot. After two hours, the eggplants and tomatoes will be a soft, very thick sugo.
Meanwhile, season the chicken with salt and pepper. Heat a large frying pan over high heat and add the olive oil. Fry the chicken until browned on all sides - it will continue cooking in the sauce. Remember that rich color means rich flavor!
Preheat oven to 200C / 400F. Transfer the sauce to an oven-safe dish, nestle the chicken in the sauce. Cover with foil and cook 30 minutes. Remove the foil and cook another 15-20 minutes, until the sauce has browned along the edges and chicken is cooked through.
Serve with pasta, grated parmesan and salad.
Notes
This recipe can easily be made vegetarian by removing the chicken. Cook the sauce over the stove per the directions, then transfer to the clay pot or oven-safe dish and continue roasting until lightly charred.
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