A young red from DO Jumilla, made with Monastrell grapes, is layered with notes of ripe fruit, floral aromas and earthy tones, making it a good combination for this chicken and vegetable dish.
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Baked Chicken with Eggplant, Zucchini and Tomatoes
Preparation
Sprinkle the eggplant with salt and place in a colander. Leave for about 30 minutes to release the bitter juices. Rinse under cold water and pat dry with kitchen paper.
Preheat the oven to 190ºC/375ºF. Heat a large, heavy-based frying pan and add 2 tablespoons of Spanish extra virgin olive oil. Season the chicken breasts all over with salt and pepper. Add to the pan, skinned side down, and sear for 3-4 minutes until golden brown. Turn over and cook the other side for another 3 minutes. Transfer to a plate.
Add the remaining oil to the pan and cook the shallots, garlic, eggplant and a few thyme sprigs. Cook for 6 minutes, stirring occasionally, until the onions are soft and the eggplant is starting to soften. Season with salt and pepper.
Add the zucchini, then pour in the wine and simmer until it has reduced by half. In the meantime, put an oiled large baking dish in the oven to warm up.
Stir the tomatoes through the vegetables and tip into the baking dish. Place the seared chicken breasts on top, drizzle with a little extra virgin olive oil and scatter over some more herb sprigs. Bake in the oven for 10-12 minutes depending on the thickness of the chicken, until firm and cooked trough.
Leave it to rest for 5 minutes before serving.
Preparation: Sonia Fuentes/©ICEX
Nutritional Facts
Energy (kcal): 351
Energy (kJ): 1,469
Protein (g): 28.0
Fat (g): 15.6
Carbohydrates (g): 11.8
Fibre (g): 3.6
Iron (mg) : 4.1
Niacin (mg) : 17.8
Vitamin B6 (mg) : 0.8
Information provided by: The Spanish Nutrition Foundation (FEN)
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- 2 banana shallots, peeled and roughly chopped
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Wine match