Pan-roasted Chicken with Eggplant & Mushroom Provencal

Eggplant & Mushroom Provencal with Duck Sausage or Pan-roasted Chicken 
By Market Chef Maggie Perkins


Prepared protein (see below)
1 +/- tablespoon neutral-flavored cooking fat
3 baby eggplants, sliced thinly (or sub with seasonal veggies of choice)
2 pints assorted mushrooms (Hi-Fi Mycology)
1 bunch scallions, greens sliced in 1 inch lengths, whites sliced thin, separated
1 tablespoon lemon-infused balsamic vinegar (Texas Hill Country Olive Co.)
1 bunch parsley
Salt, to taste
Prepare protein by browning in cooking oil in a heavy pan until cooked through. Reserve, covered. We used Belle Vie Farm whole chicken, spatchcocked.
In the same pan, add enough oil to cover the pan, and saute eggplant until soft, adding oil as necessary. Remove from pan and reserve. Add sliced mushrooms and scallion whites and saute until mushrooms are tender. Remove from pan and reserve.
In an empty pan, add vinegar and heat to simmer, deglazing the pan by stirring up any stuck-on bits and stirring into vinegar. Return eggplant and mushrooms to pan. Stir in parsley. Salt to taste. Nestle chosen protein into vegetables. Turn heat to low, cover, and allow to warm through, about 5 minutes.

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