- Cook Time
- Prep Time
- 2 bone-in chicken breast halves (about 1 1/2 pounds), halved crosswise
- Salt and pepper
- 3 tablespoons extra-virgin olive oil
- 1 small eggplant (about 1 pound), chopped
- 1/2 onion, chopped
- 1 rib celery, chopped
- 1 tomato, chopped
- 1 cup tomato juice
- 2 tablespoons chopped fresh basil
- 2 tablespoons red wine vinegar
- 1 tablespoon brown sugar
Preheat the oven to 350 degrees . Season the chicken with salt and pepper. In a large, ovenproof skillet, heat 1 tablespoon olive oil over medium-high heat. Add the chicken, skin side down, and cook, turning once, until well browned, about 8 minutes; transfer to a plate.
Add 1 tablespoon olive oil and the eggplant to the skillet and cook, stirring frequently, over medium heat until softened, about 8 minutes; transfer to a bowl. Add the remaining 1 tablespoon olive oil, the onion and celery to the skillet and cook, stirring frequently, for 3 minutes. Add the cooked eggplant, the tomato and tomato juice to the skillet. Arrange the chicken, skin side up, and any juices on top of the vegetable mixture and bake until the chicken is cooked through, about 20 minutes.
Transfer the chicken to a platter. Add the basil, vinegar and brown sugar to the eggplant caponata, stirring to dissolve the sugar; season with salt and pepper. Serve the chicken with the caponata.