Tarragon Chicken with Eggplant and Mushroom
Dinner tonight was awesome. Complete fluke, but, it worked. Easy one to make and really different taste to your ordinary baked dinner.
- 4 pieces of chicken thigh, drenched in flour
- 2 tomatoes, quartered
- 1 medium eggplant, sliced
- 1 portabello mushroom, sliced
- 75g butter
- 1/4 cup chopped fresh tarragon
- 1 medium onion, sliced
- 2 tbsp flour
- 1 cup milk
- 1 cup white wine
- Salt and pepper
Salt the eggplant and let stand for an hour.
In a few tbsp olive oil, brown the chicken. Add to a baking dish with mushroom, tomato, and the eggplant (rinse the salt off). With the pan still hot, add the butter and melt. Add onion and tarragon and cook until onion is soft. Add flour and stir, before adding (slowly) wine and milk. Season with salt and pepper. Cook for 5 minutes before adding to pan and baking 30 minutes, covered, at 200C / 375F, and then 20 minutes uncovered, until the liquid forms a sauce.
If you really want to go nuts, let cool and shred chicken to make a delicious pie filling.