Spezzatino di Pollo Toscana
- 8 bone-in skinless chicken thighs (about 3 pounds)
- Kosher salt
- 3 tablespoons plus ¼ cup extra-virgin olive oil
- 1 onion sliced
- 4 cloves garlic, minced
- Pinch red pepper flakes
- 2 small eggplants unpeeled, cut into large cubes
- 1 large red pepper
- ½ cup whole Calamata Olives
- 1 tablespoon tomato paste
- 1 ½ cups dry white wine
- 1 (15-ounce) can small white beans or beans, rinsed and drained
- 1 (14-ounce) can chopped tomatoes
- 2 cups chicken broth
- large handful of baby arugula
- ¼ bunch of fresh chopped basil and Italian Parsley leaves
- Preheat oven to 425 degrees F
- Season the chicken with salt and pepper.
- Heat the oil in a large, deep ovenproof skillet over medium heat. Carefully add the chicken and brown on both sides and over medium-high heat, about 4 minutes per side. Transfer the chicken to a platter.
- Reduce the heat to medium, add the onion, garlic, eggplant , red peppers and red pepper flakes and cook until slightly soft, about 7 minutes. Add the wine and use a wooden spoon to scrape up any brown bits that cling to the pan. Add the beans, olives, tomatoes, chicken broth. Return the chicken along with any collected juices to the pan.
- Bring to a boil then transfer to the oven and bake, uncovered, until the chicken is cooked through, tender and lightly browned, about 25 minutes.
- Transfer the chicken to a platter. Return the pan to the stovetop over medium heat, stir in the arugula and cook until they wilt, about 3 minutes. Season with salt and pepper to taste. Divide the chicken among 4 plates.
- Spoon the sauce over the chicken and serve.
