Vote ‘yes’ for this easy and delicious one-pot skillet chicken with tomatoes, mushrooms, eggplant, peppers and olives.
America is often described as a melting pot, so it only seems fitting to make an election night meal that blends different flavors and cultures into one pot! Regardless of which side you’re on, it’s likely that you will be watching the results throughout the night. And it’s also likely that you will have to eat at some point (if you still have an appetite). Mike and I didn’t want to be messing around in the kitchen during the election coverage, so we decided to pull out our favorite go-to appliance, the electric skillet, so we could have dinner simmering while we watched the results come in. We defrosted some chicken leg quarters that were in the freezer (for just this kind of purpose) and dug through the fridge to find some cremini mushrooms, an onion and the season’s last red pepper and eggplant from our garden. Looks like we have a great start for our nonpartisan meal!
America is often described as a melting pot. So, it only seems fitting to make an election night meal that blends different flavors and cultures in one pot! Vote 'yes' for this easy and delicious skillet chicken with tomatoes, mushrooms, eggplant, peppers and olives.
- 4 chicken leg quarters
- Flour or Wondra
- Olive oil
- 1/2 sweet onion, thinly sliced
- 1 small red pepper, seeded, cored and thinly sliced
- 1 small eggplant, cut into 1/2″ dice
- 1 cup cremini, baby bello or white mushrooms, quartered or sliced
- 1/3 cup pitted kalamata olives, halved or quartered
- 2 cloves garlic, thinly sliced
- 1/4 cup port or sherry
- 1/2 of a 14 oz can of diced tomatoes
- 14 oz can low sodium chicken broth
- Dried oregano, thyme and rosemary
- Salt and pepper
- Crushed red chile flakes
- Sour cream
It’s your choice whether to keep the leg quarters intact or separate them into individual thighs and legs. Either way, they’ll be tender and delicious, so it’s just personal preference. Season the chicken pieces with salt and pepper, then dredge in flour. Personally, I’m a huge proponent of Wondra flour because it covers easily and never clumps.
Preheat your skillet (if using an electric skillet, set it to 400 degrees). Add a couple of tablespoons of the olive oil and swirl to coat the bottom of the pan. Add the seasoned and floured chicken and cook until golden on all sides, turning occasionally. Once they have a nice, golden crust, remove them to a dish and reserve for later.
Add the diced eggplant to the pan drippings and sautee until slightly browned and crispy on the edges (add a bit more oil, if necessary, to prevent burning). Remove eggplant from the skillet with a slotted spoon and reserve. Lower the skillet temp to 350 and add a tablespoon of olive oil. Add the onions, peppers, mushrooms and olives. Sautee the veg until all are tender. Add the sliced garlic, and continue to cook until garlic is softened but not browned.
Turn the heat back up to 400 degrees and add the port or sherry (you can also use red or white wine). Allow the wine to deglaze the cooked-on bits from the bottom of the pan and then reduce the liquid by half. Add the diced tomatoes and a healthy pinch each of the oregano, thyme, and rosemary. Season to your liking with salt, pepper and chile flakes (if desired). Add 1/2 a can of chicken broth and stir all to blend. Return the eggplant and chicken to the skillet. Turn down the heat to 300 degrees, cover and simmer. Check regularly to make sure the liquid hasn’t cooked off. If so, add more chicken broth as necessary to maintain a nice sauce. You can also add more diced tomatoes, if you prefer more of a red sauce. Simmer for an hour or longer, constantly monitoring the liquid content.
When it’s done, the chicken should fall off the bone and there should be plenty of rich, delicious sauce. If you find there is a little excess grease in your sauce, simply sprinkle a little flour (again, I recommend Wondra) into one corner of the skillet and blend it into the sauce with the back of a wooden spoon. Do the same in another area of the skillet, then stir so that the flour gets blended throughout and the sauce thickens consistently. (Note: add flour a little at a time, blending completely before adding more. Too much flour will create a thick, gloppy sauce.) As a finishing touch, add a tablespoon or two of sour cream to the sauce and stir to blend. The sour cream adds an additional layer of richness not unlike that of Beef Stroganoff or Hungarian Goulash. Serve the skillet chicken with egg noodles or roasted potatoes with generous amounts of the sauce. Enjoy!
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