Greek Chicken & Eggplant Stew {with Citrus Herb Gremolata}
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
For the Chicken & Eggplant Stew...
  • 1½ lbs. boneless skinless chicken breasts
  • 2 Tbl. flour
  • 1 Tbl. olive oil
  • 1 medium eggplant, peeled & cubed (about 2 cups)
  • 1 6-ounce jar mushrooms, or 6-ounces sliced fresh mushrooms
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 tsp. dried oregano
  • ½ tsp. dried basil
  • ½ tsp. dried thyme
  • 2 cups fat-free chicken broth
  • ¼ cup dry sherry
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • 1 14-ounce artichoke hearts, drained
  • 4 ounces cooked pappardelle pasta
For Citrus Herb Gremolata...
  • ½ cup panko breadcrumbs
  • 2 Tbl. butter, melted
  • 2 cups fresh spinach leaves, finely chopped
  • 1 Tbl. fresh oregano, minced
  • 1 Tbl. fresh lemony thyme, minced
  • zest of one lemon
  • 2 garlic cloves, minced
  • pinch of salt to taste
Instructions
For Chicken & Eggplant Stew...
  1. Place chicken breasts between two sheets of plastic wrap; pound to an even thickness. Cut each breast in half. Lightly dust with flour.
  2. Heat olive oil in a heavy bottom pan or Dutch oven. Brown chicken pieces on each side. Remove. Add eggplant, mushrooms, onion, garlic and seasonings to pan; cook for 5 minutes, stirring occasionally.
  3. Return chicken to pan. Stir in chicken broth, sherry, salt & pepper. Simmer covered for about 1 hour or until chicken is done and juices run clear. Add in artichokes during last 20-minutes of cooking.
  4. Combine citrus herb gremolata ingredients. To serve, top hot cooked pappardelle pasta with stew. Generously sprinkle gremolata on top.
Recipe by Lemony Thyme at http://www.lemonythyme.com/greek-chicken-eggplant-stew-with-citrus-herb-gremolata/