This is a surprisingly fresh and light stew. It's full of amazing flavors courtesy of gorgeous eggplant, fresh fennel, and Kalamata olives. An unusual combination perfectly brightened with herbs and lemon zest!
Cook Time 1 hourhr15 minutesmins
Course Soups and Stews
Servings 6servings
Equipment
Cheesecloth
Large Dutch oven or stockpot
Ingredients
For the bouquet garni:
6sprigs fresh parsley
6sprigs fresh thyme
3bay leaves
For the stew:
1-½ to 2poundsboneless chicken breast, cut into 2” pieces
2teaspoonskosher salt, divided
6tablespoons6 tablespoons olive oil, divided
1medium eggplant – about 1-½ pounds, peeled and cubed into 1” pieces
1large fennel bulb, cored and sliced very thin – about 2 cups
1large sweet onion, chopped, about 1-½ cups
½teaspoonfreshly cracked black pepper
1teaspoonchopped garlic
¾cupdry white wine
1can Roma tomatoes, 28-ounces, broken up into pieces
2cupschicken stock
1teaspoonconcentrated chicken base
¼cuppitted Kalamata olives
Zest of 1 small lemon, about ½ teaspoon
2tablespoonschopped parsley, plus additional for serving
Shredded Parmesan for serving
Instructions
To make the bouquet garni:
Gather the parsley, thyme and bay leaves together and wrap them up in a piece of cheesecloth. Tie the bundle together with kitchen twine to secure the herbs inside the cheesecloth. Loop a long piece of the twine through one the ties. Hang this piece of twine outside the Dutch oven – this makes it easy to remove the bouquet garni when the stew is finished.
Spread the chicken breast out and season with 1 teaspoon of the kosher salt. Set the chicken aside while you cook the eggplant.
Add 2 tablespoons of the olive oil to a large Dutch oven. Warm the oil over heat slightly above medium. When the oil is hot drop in half of the cubed eggplant. Cook for about 5 to 6 minutes until the eggplant softens and is cooked down a bit. Transfer to a bowl. Add an additional 2 tablespoons olive oil and cook the remaining eggplant then transfer it to the bowl with the first batch.
In the same pan add the remaining 2 tablespoons of olive oil. Reduce the heat to medium and add the chicken.
Stir in the sliced fennel and the chopped onion. Cook until the chicken is mostly cooked through and the fennel and onion are tender, about 10 to 12 minutes. Add the garlic and cook for an additional 2 minutes.
Pour in the white wine and stir to deglaze, removing any brown bits on the bottom of the pan.
Stir in the tomatoes, the chicken stock and the concentrated chicken base. Return the eggplant to the pan along with the olives, the bundle of herbs and the remaining kosher salt and the black pepper.
Bring the stew to a boil over medium heat then cover and reduce the heat to medium-low. Simmer for 35 minutes.
Remove the bundle of herbs and stir in the lemon zest and the chopped parsley. Simmer for an additional 5 minutes.
Serve with a sprinkling of shredded Parmesan cheese and chopped parsley.
Notes
If you don’t have access to fresh herbs you can add 1 teaspoon dried parsley and ½ teaspoon dried thyme along with the bay leaves.