I browned chicken thighs (with skin and bone included), shallots, a couple of baby eggplants and multi-colored baby tomatoes seasoned with salt, pepper and fresh lemon thyme and then braised everything in a bit of chicken stock. It turned out super tender, flavorful and delicious. I can't wait to have the leftovers for lunch tomorrow. I snapped a few photos below and included my easy peasy recipe. Real food...real easy...real good. Enjoy!
Braised Chicken, Eggplant & Tomatoes
3 to 4 tablespoons olive oil, divided
1 large shallot, finely chopped
2 pounds chicken thighs
Sea salt and freshly ground black pepper
2 small eggplants, diced (about 3 cups)
1 pint halved cherry or grape tomatoes, divided
1 cup chicken stock
Few springs fresh thyme (I used lemon thyme) or 1/2 teaspoon dried thyme
In a large 12-inch skillet, heat 1 tablespoon olive oil over medium heat and saute shallots for about 5 minutes until softened. Transfer them with a spoon to a small plate and set aside. While shallots are cooking, season both sides of chicken thighs liberally with salt and pepper on both sides. Add remaining 3 tablespoons oil to the skillet and heat over medium-high heat. Place chicken skin side down and cook about 5 to 10 minutes until golden. Turn over and cook an additional 5 to 10 minutes flesh side down. Lightly season with smoked paprika.
Add diced eggplant to skillet and return shallots to pan, placing around chicken thighs. Pour in chicken stock, cover skillet and reduce heat to medium. Cover and braise for about 15 minutes. Uncover, stir eggplant and scatter half of the tomatoes around chicken thighs. Add thyme and cover skillet; cook an additional 15 minutes until chicken is tender and tomatoes are cooked. Uncover and turn heat up to medium-high and cook uncovered until juices are concentrated and reduced by half, about 10 minutes. About 5 minutes before done, add remaining half of fresh tomatoes to skillet and allow them to heat through. Serve in shallow bowls topped with shredded Parmesan, if desired.