- 2 medium eggplants (about 1 pound)
- Kosher salt
- Whole chicken, cut into 10 pieces (about 3 1/2 pounds total, see note)
- Freshly ground black pepper
- Extra-virgin olive oil
- 3 garlic cloves, lightly crushed
- 1/2 cup dry white wine
- 1 cup tomato passata or tomato purée
- 1/4 cup finely chopped fresh herbs (I use a combination of mint, oregano, and flat-leaf parsley)
- Most well-stocked supermarkets sell cut-up whole chickens. If yours doesn’t, ask your butcher or the meat department to cut one up for you. You can also substitute all thighs or all breasts, if you’d like. Take the time to fry the eggplant and chicken pieces in batches. Overcrowding lowers the heat of the pan and traps steam, which prevents everything from getting crispy and golden. Practice patience when you’re browning the chicken. This is key! Start by browning the skin side first. Don’t try to turn the pieces too soon or the skin will stick to the pan and tear. Wait at least 4 or 5 minutes to get a good, proper sear. When it’s ready, you’ll be able to turn it easily, with no tearing or resistance.
